CHOCOLATE CHIP PUMPKIN CAKE
It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.
PUMPKIN CAKE MIX COOKIES WITH CHOCOLATE CHIPS
Very easy cookie made from cake mix when in a hurry. I love these better than other pumpkin cookies.
Provided by FELKY
Time 25m
Yield 40
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
- Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 14.1 g, Fat 3.9 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 99.4 mg, Sugar 9.8 g
EGYPTIAN MILK CHOCOLATE CHIP PUMPKIN CAKE
My daughter Kit & I made this cake for her Girl Scout group. We found it on a web site for Egyptian foods. It's flavorful, not too heavy on the pumpkin taste and is great as a cake with icing drizzled on it or as a snack. All the Girl Scouts agreed they liked this cake to use for their World Thinking Day to represent Egypt
Provided by Kitsmomma
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Generously spray the tube pan with a nonstick spray.
- set aside 1/2c flour in a small bowl.
- in a large bowl,combine the pumpkin,melted butter and eggs.
- Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
- Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
- Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.
Nutrition Facts : Calories 551.7, Fat 18.5, SaturatedFat 10.8, Cholesterol 126.8, Sodium 453.1, Carbohydrate 90.4, Fiber 1.6, Sugar 62.9, Protein 8
LIGHT PUMPKIN CAKE
Make and share this Light Pumpkin Cake recipe from Food.com.
Provided by Tweety Grams
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat all ingredients till smooth, pour into a 8x14 pan.
- Bake 350 for 25-30 minutes.
- Put a dab of dream whip on each piece of cake when serving.
Nutrition Facts : Calories 189.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 289.7, Carbohydrate 42.8, Fiber 2, Sugar 24.4, Protein 4.3
EGYPTIAN CHOCOLATE CAKE
Found this recipe on Grassroots Recipes Mastercook Collections by Deirdre Dee Cox. It states that the original recipe came from a GI who found it in Egypt when he was stationed there. The whipped cream frosting was added later but really adds to the recipe. Posted for ZWT6.
Provided by lazyme
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, baking powder, cinnamon and cloves together; set aside.
- Combine chocolate and coffee in small saucepan.
- Cook over low heat until the chocolate is melted, stirring constantly.
- Remove from heat and cool to room temperature.
- Cream the butter and sugar together in a mixing bowl, until they are light and fluffy.
- Use an electric mixer set on medium speed.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla and chocolate mixture.
- Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
- Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
- Bake in a preheated 350 ºF oven for 30 minutes or until cake tests done.
- Cool in pans on racks for 10 minutes.
- Remove from pans, cool completely on racks.
- Chill large mixing bowl and beaters.
- Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.
- DO NOT overbeat or you will have butter instead of whipped cream.
- To assemble the cake, place one cake layer on serving plate.
- Spread with Cinnamon Whipped Cream.
- Top with second cake layer.
- Frost sides and top with remaining Cinnamon Whipped Cream.
- Refrigerate until serving time.
EGYPTIAN CAKE
This cake is also my Mom's favorite, although maybe because it was the favorite of her oldest brother. It is a mild chocolate, not requiring complicated procedures to make successfully. We always ate it in October for my brother's birthday.
Provided by Spicy Little Sister
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Chocolate in 5 tablespoons hot Water.
- Cream butter; add sugar gradually.
- Beat @ high speed until grain is gone.
- Then add well beaten egg yolks. Beat again.
- Add Milk.
- Add chocolate.
- Add Flour. Beat well.
- In a separate bowl beat egg whites until stiff.
- Gently fold in stiffly beaten egg whites.
- Add Baking Powder &Vanilla last until thoroughly mixed.
- Grease 3 layer cake pans with crisco or margerine.
- Dust with flour.
- Bake @ 325o, approximately 1 hours 10 minutes.
- When cake is done, it bounces back when pressed.
- Cool upside down on cake racks.
- Run knife around edges of pan to loosen.
- FROSTING:.
- Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.
Nutrition Facts : Calories 438.1, Fat 15.1, SaturatedFat 8.7, Cholesterol 138.4, Sodium 476.1, Carbohydrate 69.5, Fiber 1.2, Sugar 46.9, Protein 7.1
PUMPKIN CHOCOLATE CHIP CAKE
Found in the Nov. 2011 AllYou Magazine. Have not made this recipe yet but need to save it before the magazine gets recycled.
Provided by HokiesMom
Categories Dessert
Time 1h15m
Yield 9 slices, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Mist an 8-inch square pan with cooking spray and then line with parchment paper. Melt the butter needed for recipe and let cool.
- Whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.
- Stir in baking soda, baking powder, pumpkin spice and salt.
- Stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix).
- Fold in chocolate chips and walnuts.
- Scrape batter into pan and smooth top.
- Bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes.
- Let cool in pan on a wire rack for 5 minutes. Invert onto rack and then immediately turn right side up onto another rack to cool completely.
Nutrition Facts : Calories 504.9, Fat 26.7, SaturatedFat 11.5, Cholesterol 90.4, Sodium 407.7, Carbohydrate 63.5, Fiber 3.5, Sugar 39.6, Protein 8.1
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