Photo: David Holifield
Chocolate-Pumpkin Cake
13 ingredients
openrecipes
The magic ingredient in this cake is grated raw pumpkin. Its color and flavor are indiscernible in the baked cake, but the pumpkin creates a moist texture. If preferred, the same amount of shredded carrot can be used instead of pumpkin. Store the cake in a sealed container at room temperature for up to a week.
Estimated Nutrition (whole recipe, rough)
1100
Calories
46g
Protein
35g
Fat
144g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pumpkin | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup granulated sugar
- 1 egg
- 1/2 cup low-fat or whole milk or plain yogurt
- 1 cup packed shredded raw pumpkin
- 1/3 cup best-quality unsweetened cocoa powder
- 1/2 cup chocolate chips
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 2 cups cake flour
- 2 tsp. baking powder
- 1/2 cup strong, hot coffee
- Confectioners’ sugar for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes