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.
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.
72 Reviews for Glazed Chocolate-Pumpkin Bundt Cake
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.
I wanted to make a "healthy/healthier" option for my birthday and so I made this. It is actually good. I used brown rice syrup instead of corn syrup because I'm not a fan of using corn syrup. Serve with vanilla ice cream. Hubby is not a big sweet fan but he liked it. I might try date sugar with it next time since it has less calories than reg. sugar and up the anny in spice / cocoa. Who knows.. I like to tweak things to make them healthier and tastier.