HOT CHOCOLATE PUMPKIN CAKE

Hot Chocolate Pumpkin Cake image

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

Provided by Taste of Home

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

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

Steps:

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 : Calories 450 calories, Fat 20g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 3g fiber), Protein 5g protein.