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Nutrition Facts
Serving Size 1 (129g) Recipe makes 16 servings
Calories 438
Calories from Fat 195		(44%)
Amount Per Serving		%DV
	Total Fat 21.7g	33%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 442mg		18%
Potassium 190mg		5%
Total Carbohydrate 60.3g		20%
	Dietary Fiber 3.5g	13%
	Sugars 38.0g
Protein 5.3g		10%
detailed view... how is this calculated?

Pumpkin Chocolate Chip Cake

Recipe #182808 | 1½ hours | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Debber
Aug 24, 2006

Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!

SERVES 16 , 1 13x9 pan (change servings and units)

Ingredients

1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips

Directions

1
Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
2
Mix wet ingredients in large mixing bowl.
3
In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
4
Pour batter into prepared pan.
5
Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

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Featured Reviews for This Recipe

From: Rhonda in Texas

On Apr 6, 2008

I followed the recipe without substitutions and I loved it. Very moist and the semi-sweet chocolate really balanced out the pumpkin. My bundt was done in about 1 hr and 10 minutes. I can't wait to make this again-- definitely a keeper! Made for Recipe Swap 14.

0 people found this review helpful

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From: Studentchef

On Oct 10, 2007

I really enjoyed this recipe, although I did find it a little oily for my liking. I cut back the sugar to 1 cup because I thought two cups was a little too much, especially with the chocolate chips. I enjoyed this very much.

1 person found this review helpful

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From: WI Cheesehead

On May 9, 2007

This was pretty good. This actually has less sugar than other pumpkin recipes (not including the choc. chips). I kept the sugar but cut the (regular sized) choc. chips to 1 C. It came out not as sweet as other recipes, but my DD likes it, which is good. I put 1/4 C soy protein powder in it to get more protein into her too. I used w.w. pastry flour, sucanat and 1/2 Smart Balance oil and 1/2 applesauce. I filled the muffin cups full and they made 24 muffins. I'm going to put the recipe in my private file with the changes to see how it affects the fat and sugar. Thanks Debber.

2 people found this review helpful

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From: Debbie R.

On Feb 7, 2007

A delicious breakfast! Because it was being served as breakfast and not dessert, I cut the sugar in half. I also used a finely chopped semisweet bar because I had that but no chips. I can't wait until tomorrow when the pumpkin has melded with the other flavors. These kinds of breads usually get even better the next day.

1 person found this review helpful

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