Tasty and very moist cake. I used honey instead of the corn syrup and threw in some chocolate chips to the batter, but otherwise followed the recipe. Will make again... soon!
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 haven't made this yet but I'm surprised that Eating Well included corn syrup! Not eating well in my book.
Made this for my co-workers last week and everyone loved it! I chopped up regular-sized chocolate chips for the topping which made it look very professional (like I bought it at a fancy cake store). I set my oven timer for 50min as my oven seems to bake things more quickly, and I'm glad I did! It was perfectly moist! Next time (tonight, actually, making it for a friend's birthday party) I think I'll add a few chocolate chips to the batter.
I did not think i would ever like a "chocolate pumpkin" cake! but i LOVED this and so did all my friends and family! Is easy to make... well worth it!!
This has to be the best chocolate cake I have ever had - in fact one of the best cakes I have ever tried. I made some very minor variations according to what I had in the fridge/pantry, but the result was a dark, moist, delicious cake which no one would have guessed had pumpkin as an ingredient! I used regular milk, made my own pumpkin puree (only had 9 0z) which I mashed with 1 tbsp margarine, used 2 whole regular eggs, and omitted corn syrup because I had none. I just had to add a dash more milk and a spoon of yoghurt for a bit more moisture because I had less pumpkin. Baked in a kugelhoff pan at 180'c for about 50 mins. Iced as recommended. Even my daughter who only ever eats the icing on a cake had 2 whole slices! Its nice to know its possible to have both healthy and delicious (-: Mardi, Australia