Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
Hot Chocolate Pumpkin Cake
Greasing Fluted (Bundt) Tube Pans
Hot Chocolate Pumpkin Cake
Prep Time
20 min
Cook Time
55 min
Yield
16 servings
Ingredients
- 1 can (15 ounces) pumpkin
- 2 cups sugar
- 3 large eggs, room temperature
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground chipotle pepper
- 1/2 teaspoon salt
- 1 package (10 ounces) miniature semisweet chocolate chips
- Baking cocoa or confectioners' sugar, optional
Directions
- Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
- Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
- Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.
Nutrition Facts
1 slice: 450 calories, 20g fat (8g saturated fat), 50mg cholesterol, 298mg sodium, 66g carbohydrate (45g sugars, 3g fiber), 5g protein.
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