Choco-Dot Pumpkin Cake (1975)
๐ Cook Time: 1 hour 10 minutes
๐ Prep Time: 15 minutes
๐ Total Time: 1 hour 25 minutes
Description:
We cherish this delightful Choco-Dot Pumpkin Cake recipe because it embodies moistness and irresistible flavor! Originally gifted in 1975 (when my boys were just little tykes), it has since become a cherished family tradition, gracing our Thanksgiving table and occasionally making appearances during the festive season.
Recipe Category: Dessert
Keywords: Fruit, Nuts, Winter, Christmas, Thanksgiving, Weeknight, For Large Groups, Oven, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 473.5
- Fat Content: 24.9g
- Saturated Fat Content: 8g
- Cholesterol Content: 54.4mg
- Sodium Content: 326.4mg
- Carbohydrate Content: 62.3g
- Fiber Content: 3.3g
- Sugar Content: 44.5g
- Protein Content: 5.4g
Servings: 16
Yield: 1 cake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1 1/2 tsp | Ground cinnamon |
| 1/2 tsp | Ground cloves |
| 1/4 tsp | Ground allspice |
| 1/4 tsp | Ground ginger |
| 2 cups | Sugar |
| 4 | Eggs |
| 2 cups | Canned pumpkin |
| 1 cup | Chocolate chips |
| 1 1/2 cups | White chocolate chips |
| 2 cups | Chopped nuts |
Instructions:
-
Combine the Dry Ingredients:
In a bowl, combine flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground allspice, and ground ginger. Set aside for later use. -
Prepare Wet Ingredients:
In a large mixing bowl, blend eggs, canned pumpkin, vegetable oil, and Bran Flakes until thoroughly mixed. -
Incorporate Dry Ingredients:
Using a mixer on low speed, beat the mixture until the oil is fully incorporated. -
Gradually Add Dry Mixture:
Gradually add the flour mixture to the wet ingredients, ensuring thorough blending. -
Introduce Chocolate and Nuts:
Once the mixture is well blended, add chocolate morsels, white chocolate chips, and chopped nuts. Gently mix until evenly distributed. -
Preheat and Grease Pan:
Preheat the oven to 350 degrees Fahrenheit. Grease a Bundt or Tube pan generously. -
Pour and Bake:
Pour the batter into the prepared pan, ensuring even distribution. Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Allow the cake to cool in the pan on a wire rack. Once cooled, carefully turn it out onto a serving plate.
This Choco-Dot Pumpkin Cake, with its rich blend of flavors and moist texture, is sure to become a beloved tradition in your family gatherings, just as it has in mine since 1975. Enjoy its decadent taste during the holidays and beyond!
