Wednesday, September 19, 2012

Easy Pumpkin Chocolate Cake

Last year, it was suggested to me that I try to make Pumpkin Chocolate Cake by Whole  I did try to make it, but it was awfully rushed and I never got around to blogging about it.  And I didn't do the exact recipe, because I was out of canola oil.  That, in my opinion, isn't giving it a fair chance.  So this year, I decided I would take my time and make this cake again.  This time, I would have all the ingredients (except their special flour) and take non-rushed picutres along the way.

Mama's sous chef
My daughter and I made it together.  I need to get this little gal and apron (or make one?) because she insists on watching me every and any time I do anything in the kitchen.  Every night we make dinner together, in fact.  Safely, of course!

After we took it out of the oven, I was very patient and waited hours to cut it so that it could cool.  Then I dusted it with powdered sugar, which gave it a pretty and old fashioned look.  I took my first bite and it was STILL A LITTLE WARM it was delicious! There's nothing like warm cake dusted with powdered sugar.

I gave some to my sister, and we both came to the same conclusion. My sister and I both loved this cake!  She doesn't intend to share the pieces I gave her!  How naughty!  It came out moist and chocolatey. There is a very thin fudge-like layer on the bottom.  This might have come from slight under-baking, but it was definitely finished to me.  I didn't want to OVER bake it.  It also reminds me of pumpkin pie because of the pumpkin pie spice.  I just LOVE pumpkin pie spice.  Now that we have a new jar it will be in my morning oatmeal until I run out of it again!

I will definitely make this again.  The prep only took ten minutes and I didn't even have to take out my mixer.  It's one of those wonderfully simple cakes that you can make at almost any time.  And since there's no butter, there isn't any waiting for ingredients to get room temperature.  It's a great recipe for babies to help out with since you don't have to get out your mixer.  

Pumpkin Chocolate Cake by


  • 1/4 cup canola oil, plus more for greasing
  • 1 cup whole wheat pastry flour (I used King Arthur unbleached all purpose flour)
  • 1/3 cup cocoa (I used Hershey's Unsweetened Cocoa Powder)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar (Sugar always has to be Domino brand!)
  • 2 eggs
  • 1 15 oz. can pumpkin puree (Libby's, of course)
  • 1 teaspoon pure vanilla extract
  • Powdered sugar for dusting (optional)

STEP ONE: Preheat oven to 350 degrees F and grease an 8" x 8" pan.

Grease with canola oil

STEP TWO: Whisk together flour, cocoa, pie spice, baking powder, baking soda, and salt.

Baby girl adding the pumpkin pie spice

Whisking for me
STEP THREE: Whisk together sugar, pumpkin, eggs and vanilla.

STEP FOUR:  Pour wet mixture into dry mixture and whisk gently.  Try not to over-mix.

STEP FIVE: Pour into pan and bake 40-50 minutes.  I did 50 minutes.  I checked at 45 and it wasn't done.    Cool on wire rack until cool.  Dust with powdered sugar before serving.

Moist and delicious, just what you want in a cake!

SOURCE:  Retrieved September 17, 2012.

1 comment:

  1. Yum! I can't wait to give this a try! - Melissa