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Chocolate Chunk Pumpkin Cake

Makes: 12 to 16 servings
Prep 45 mins Cool 30 mins Bake 350°F1 hr
Chocolate Chunk Pumpkin Cake
Ingredients
  •  Nonstick spray for baking
  • 3  cups  all-purpose flour
  • 2 1/4  cups  granulated sugar
  • 3/4  cup  packed brown sugar
  • 1  tablespoon  pumpkin pie spice or apple pie spice
  • 1 1/2  teaspoons  baking powder
  • 1 1/2  teaspoons  baking soda
  • 1/2  teaspoon  salt
  • 6  ounces  bittersweet or semisweet baking chocolate, chopped into chunks (1 1/2 cups)
  • 1 1 1/2 pound  pie pumpkin, shredded* or one 15-oz. can pumpkin
  • 3/4  cup  butter, melted
  • 6  eggs, slightly beaten
  •  Molasses Glaze (below)
  •  Molasses Whipped Cream (below)
Directions

1. Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.

2. In a small bowl set aside 1/2 cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.

3. In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.

4. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings

Molasses Glaze
Cool 5 mins Cook 3 mins
Ingredients
  • 1/4  cup  butter
  • 1/3  cup  packed brown sugar
  • 1/4  cup  dark-color corn syrup
  • 2  tablespoons  molasses
Directions

1. In a small saucepan melt butter; stir in brown sugar, corn syrup, and molasses. Bring to simmer. Cook, uncovered, 3 minutes or until slightly thickened. Cool 5 minutes; spoon over cake.

Nutrition Facts (Chocolate Chunk Pumpkin Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 683,
  • Fat, total (g) 31,
  • chol. (mg) 176,
  • sat. fat (g) 17,
  • carb. (g) 98,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 70,
  • pro. (g) 8,
  • vit. A (IU) 3596,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 464,
  • Potassium (mg) 418,
  • calcium (mg) 182,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Molasses Whipped Cream
Cool 5 mins Cook 3 mins
Ingredients
  • 1  cup  whipping cream
  • 1  tablespoon  powdered sugar
  • 2 - 3  teaspoons  molasses
  •  Pumpkin pie spice, apple pie spice or ground cinnamon
Directions

1. In a chilled mixing bowl combine whipping cream, powdered sugar, and molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon.

Nutrition Facts (Chocolate Chunk Pumpkin Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 683,
  • Fat, total (g) 31,
  • chol. (mg) 176,
  • sat. fat (g) 17,
  • carb. (g) 98,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 70,
  • pro. (g) 8,
  • vit. A (IU) 3596,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 464,
  • Potassium (mg) 418,
  • calcium (mg) 182,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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