Recipe was tasty as written, but I have some helpful tips for people who are health conscious: try this WITHOUT using the eggs, oil, or cream cheese. Add 1 tsp of cinnamon to the pumpkin and cake mix, and even though it sounds odd, it's SO moist, delicious, and HEALTHY!!! Trust me, try this....
This recipe was great. I added 2tsp of pumpkin pie spice to the dry ingredients and it made it more of a pumpkin pie chocolate cake. Also after I iced the cake I sprinkled cinnamon over the top which made it look great and added a bit more spice to it. My family has really enjoyed this cake; it's great for all of our fall birthdays! So easy too! Thanks for the great recipe.
This cake was moist and tastey but I didn't really taste the pumpkin and I was hoping to. I may try again and add some pumpkin spices or use the canned pumpkin that already has the spices. I used the Whipped Cream Cream Cheese frosting recipe I found on this site and it was GREAT with the cake. Again was good worth making but not so sure how the pumpkin comes into play other than it may of helped the cake be all the more moist.
I made this recipe into mini muffins only using 2 egg whites and 2 T. of water cake mix and one can of pumpkin. I did not frost them they are a sweet treat without it! Delicious and a pretty guilt free snack for my chocolate craving!
I'm impressed actually. Had I not tried this for myself I wouldn't have believed it. Wouldn't have believed that they'd be moist tender and most important that the texture would be right. It was yes to all. While I was tempted to tinker with the eggs and/or oil I didn't as I wanted to see this for myself as written. These didn't taste like pumpkin at all which was fine by me - I didn't want them to. In fact I wanted a bold chocolate flavor so I added a teaspoon each of chocolate and vanilla extracts as well as a cup of miniature chocolate chips. I chose this PUMPKIN chocolate cake recipe because it doesn't hurt to infuse your cake with a little good stuff and...because I still have an abundant hoard of canned pumpkin thanks to the Great Pumpkin Shortage of a year or two or three ago. I baked this as cupcakes/muffins 350 degrees about 18 minutes.
This cake is amazing. I used to have another recipe for a chocolate pumpkin cake and must to my dismay I lost it. This covered the loss! I have to admit I used more oil (my old recipe called for 1/3 cup and I believe in a fat cake!). I also added pumpkin pie spice and vanilla to the mix. I only baked the cake for 30 minutes. Finally I don't do cream cheese frosting so I mixed some chocolate frosting with a little more pumpkin and some cinnamon for a perfect topping.
This cake was extra light tasting and good and only had a mild pumpkin taste. I made it as 2 round cakes instead of 1 13 x 9. Be sure to smooth the batter out COMPLETELY in the pan as the thick batter will not do this on its own - mine ended up being a little lop-sided.
I made this recipe as cupcakes for a last minute entry in a Pumpkin Recipe contest. I won first prize! It's sweeter than most pumpkin recipes and I used Devil's Food Cake Mix so it was a little richer.
wow good recipe easy too. i usually don't like cake but this turned out so moist so tasty. i added pumpkin pie spice as suggested great touch. i used a cream cheese frosting from this site and added mini chocolate chips to the top of the cake after frosted. it got a thumbs up from my 12 year old daughter. it's a keeper! thanks!
Made exactly as written but used organic cake mix. Anyway these were okay but after day 1 they were REALLY dry and after day 2 I couldn't eat them they were not good. I didn't frost them which I'm sure made a difference. Frosting makes everything better right?!
