My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

STARFLOWER
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.

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  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.

  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Cook's Note:

You can also make two 9-inch layers.

Nutrition Facts

240 calories; 12.6 g total fat; 31 mg cholesterol; 204 mg sodium. 31.5 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews

Rating: 5 stars
09/19/2019
I loved this cake! The chocolate comes through at the first bite and then a faint pumpkin taste. I was going to frost it with chocolate buttercream but forgot and cut into it! I'm sure the frosting will take it up a notch. Next time I will definitely frost it. Thanks for sharing your recipe. Read More
(1)
Rating: 5 stars
02/04/2020
This is a moist very tasty recipe! I will definitely make it again I did not frost it was so good without. I think if you put frosting on it it might be a little sweet for me Again it was very moist. Read More
Rating: 5 stars
12/06/2019
No changes and yes will make it again! Read More
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