Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
24
Yield:
24 servings
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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

241 calories; protein 2.8g; carbohydrates 31.5g; fat 12.6g; cholesterol 31mg; sodium 203.7mg. Full Nutrition
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