CHOCOLATE PUMPKIN SPICE CAKE

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Chocolate Pumpkin Spice Cake This very moist, smooth cake combines the typ ical flavor of pumpkin pie with the sensual charms of chocolate.

Provided by Marg CaymanDesigns

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 17

1/2 lb unsalted butter (2 sticks)
2 cups sugar
1 lb pumpkin puree, canned or homemade
1 tablespoon vanilla extract
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/4 teaspoon clove, ground
1/4 teaspoon nutmeg, ground
3/4 cup Dutch-processed cocoa powder
2 2/3 cups flour
1 1/2 cups pecans or 1 1/2 cups walnut pieces
1 cup golden raisin
to taste confectioners' sugar (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease and flour a 10-inch bundt pan or tube pan.
  • In a large heavy saucepan over medium heat, melt the butter.
  • Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
  • Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
  • Stir in thoroughly.
  • Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
  • Stir in the flour, just until blended, then the nuts and raisins.
  • Pour and scrape the batter into the pan.
  • Smooth the top.
  • Bake for 45 minutes.
  • Cool in the pan on a rack for 10 minutes.
  • Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.

Nutrition Facts : Calories 6583.2, Fat 335.5, SaturatedFat 139.3, Cholesterol 1334, Sodium 2917.6, Carbohydrate 868.2, Fiber 57.2, Sugar 503.8, Protein 99.1

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