Chocolate-Pumpkin Cake

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.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Chocolate-Pumpkin Cake
Review 1 for Chocolate-Pumpkin Cake
5 out of 5
5 out of 5
September 30, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
5of 9found this review helpful.
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So forgiving
September 30, 2011
While this recipe is great "as is", it is also very forgiving if you dont have all the ingredients listed. I just tried it with raspberries instead of pumpkin (heated frozen ones up in the microwave if you believe that!), and while mixing the ingredients my kids accidently added a full cup of hot water instead of half!! We added irish cream syrup to the water instead of using coffee - we dont drink coffee in our house. We also didnt food process it, just let the kids mix it with a wisk, and added the chocolate chips whole. It turned out wonderful. A recipe is 10x better, if you ask me, if you can use what you have in the cupboard and not have to go out and have every ingredient perfect.
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Appearance, Adaptable, Impressive, Will Make Again
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