I came home from vacation ready to bake, but there were piles of laundry and personal matters to attend to. Experimenting in the kitchen wasn’t an option, so I turned to my fresh pile of cooking magazines for inspiration. I found it in the November issue of Eating Well – Chocolate Pumpkin Bundt Cake.
I had most of the ingredients on hand, at least for the first cake. Unfortunately I had to make it twice because on cake #1, I accidentally left out a cup of sugar. That’s what happens when you try to bake a cake while on the phone with your mother. Or maybe I could blame it on the fact the ingredient order is kind of strange, with granulated sugar mixed in with the flour and the brown sugar mixed in with the pumpkin. That threw me off, but in the end all was well even though it required a special trip to the grocery store for more pumpkin and pastry flour.
Fuzz and her buddy Anevay, who happened to be over for an extended play date, were crazy about this cake. Both of the girls love pumpkin, and I was really excited to see two 8 year olds so into the pumpkin-chocolate combo. The girls liked this cake better than most.
Since I thought the cake was perfect, I’ll link you directly to the original Chocolate-Pumpkin Bundt Cake Recipe and give you a few notes.
—My bundt cake pan is black, so as always, I reduced the cooking temperature to 325F. The cake was done in an hour. If you have a lighter colored bundt cake or one that’s heavier (mine’s kind of cheap), the cake might take longer.
—Flour-added Pam worked fine.
—I used kind of a generous ¼ cup of oil
–For the cocoa powder, I used Scharffen Berger “natural” which may have been why this cake was so good.
—And for the flour, I fluffed it up before measuring then used the spoon and sweep method.
It’s an easy cake, so give it a try. The fact that it’s from Eating Well, has less fat and some nutritional value from the pumpkin is just a bonus.