4 Reviews of Pumpkin Chocolate Chip Cake

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.

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.

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.

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.