This cake is amazing. I used butternut squash because it's what I already had cooked. The cake was super moist and ages REALLY well. It got better and better every day until it was gone. I skipped the chocolate chips and glaze, but topped it with some warm caramel sauce and whipped cream...It was even sweet enough for ME that way. ;-)
Glazed Chocolate-Pumpkin Bundt Cake
From EatingWell: October/November 2006
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
68 Reviews for Glazed Chocolate-Pumpkin Bundt Cake
I made this cake for a dinner party, and it was a big hit! I was stunned at how moist the cake was. A few alterations that I made: I used black strap molasses instead of corn syrup and I used fresh Sugar-Pumpkin Puree instead of canned pumpkin. Next time, I'd like to try using less sugar...at least less white sugar.
I was excited to make this cake after reading the reviews but was very disappointed as the cake is extremely moist but lacks flavor.
I made this for dessert tonight to celebrate our first really cool day of the fall. I don't use corn syrup, so I substituted 3 Tbs. of honey for the 1/4 cup of corn syrup (I decreased the honey a bit because I find it sweeter than the corn syrup). Otherwise I followed the recipe and instructions precisely. The cake was DELICIOUS, great texture, and I will definitely make this again. EXCEPT that it was WAY TOO sweet for our family, next time I will decrease the white sugar by 1/4 cup and use only 3/4 cup of the white sugar. Can't wait to try this again in the next few weeks :)
I really wish you all would include the sugar content per serving in your recipes. We can't share your recipes unless we know its low fat/ low sugar and we are a large nutrition practice in Maryland.