My hubby is a big fan of Chocolate and Pumpkin, so this was perfect. It was pretty easy to make and a nice change from the Butternut pound cake that I usually make. Will make this one again.
I make this at least once a year in the fall and always bring it to our Thanksgiving potluck. It is a huge hit and even people who don't love pumpkin seem to love this cake. Go heavy on the glaze, there is plenty. Then you can eat the leftover glaze off the spoon since there are no eggs in it!
This was delicious! I made it for Thanksgiving, and it all got eaten. There was none left, and everyone came to me to tell me how good the cake tasted. I will definitely make this again. I really enjoyed it, because the pumpkin flavor was just enough, but not too strong and overpowering. Very moist, and yummy
3 sticks of butter and 3 cups of sugar? Insanity! I cut back a little on the sugar (2.5 instead of 3 cups) and it was sweet enough for me. Made a few other modifications. Used freshly pureed pumpkin instead of canned. Didn't have Dutch-processed cocoa, so used regular cocoa powder. Added mint chocolate chips to the chocolate batter and toasted, chopped walnuts to the pumpkin batter. This recipe produced a lot of batter. Was almost up to the brim of my bundt pan. Fortunately it did not overflow when baking. I had to bake a little longer than the suggested 55-60 mins (about 70 mins in total). Also, nixed the chocolate glaze since there seemed to be enough chocolate presence in the recipe. I really like pumpkin and I think with the glaze, the chocolate flavor would've overpowered the pumpkin flavor.
I used this recipe to make a cake for Thanksgiving. It turned out AMAZING! Everyone loved it! The only thing I did differently was instead of making it in the suggested pan, I made it in a 9 inch springform cake pan. I'm learning to decorate cakes using primarily fondant so I didn't want to do a bunt cake. I also cut the cake in half after baking it and used the coconut frosting, generally used on German Chocolate cakes, as a filling. I then covered the cake with a thin layer of plain white frosting and fondant. It took a little longer for the cake to bake because it was in the 9 inch pan instead of the bunt pan. I have no complaints, though, as this was my own fault for not using the bunt pan. I had no problems with the chocolate covering up the pumpkin flavor. Overall an awesome recipe!
Very pretty, but the chocolate overpowers the pumpkin. Make sure not to overmix (I think I did, and it was not as tender as I had hoped it would be!)
AMAZING!! Made for thanksgiving..it was so moist and delicious- word of caution i used a bundt pan that was not deep enough and it over flowed a little in the oven- This cake was so wonderful will mnake again and again!!
I made this last weekend and thought it was excellent. So moist and delicious! Forgot to glaze it, but will the next time around. Leaving it unglazed gave me an excuse to eat it for breakfast. :)
This was possibly one of the best cakes I've ever made. The texture was wonderful--soft and melt-in-your-mouth. The flavors were also outstanding, and it is keeping well in the refrigerator (staying very moist). I did make two small changes--I added about 1 cup of semi-sweet chocolate chips to the chocolate batter, and I left off the frosting. Soooo good! Definitely would be a hit if you need to take a cake to a special occasion...or just keep at home for morning coffee, or afternoon dessert!
Though somewhat tasty, I would not make this recipe again. First, it is a heart attack on a plate. Three sticks of butter and three cups of sugar make it very unhealthy. It uses a lot of bowls and makes a huge mess. When you separate the batters, if you don't get the 1/2 split exactly right, the pumpkin batter is too runny. It leaked through the bottom of my bundt pan and into my oven and burned. I am an experienced cook and try lots of complicated recipes, so this one certainly wasn't daunting at first appearance. Also, the chocolate frosting is very runny, and there is WAY too much of it. I had to add 10X sugar and put it in the freezer to firm up. There is enough frosting for three cakes, not one. When you pour it all on the cake, which I did, it makes the cake soggy and will run off your counter.
This cake is fantastic. My friend's four year old son said it was the best cake he ever ate - high praise from a four year old. Divide the batter carefully so you have an even amount of each batter. I baked it slightly over an hour. This recipe is a keeper and I will make it again.
Absolutely love this cake!
This is one of the best cakes I have ever eaten in my whole life - all 60+_ years! I tried to eat tiny slivers because of the number of calories, but I found that to be impossible. It was just too good for a sliver. I finished off the first cake with some help from my friends, and then I made a second one a couple of weeks later. I will certainly keep this one in my recipe files.
I have no idea what went wrong here, but if this cake were any heavier and denser, it could be used as a boat anchor. The longer it kept, the denser it got. I will agree with another review that it takes longer than the suggested baking time. I also know I'll try it again because it's lovely to look at, and I know it just HAS to be a fantastic cake if I can fix what went wrong.
I made this for 15 Thanksgiving guests and I was shocked how fast it disappeared. I will be making this one again!