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A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!
- Preheat oven to 350°.
- In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
- Add pumpkin, oil, eggs, vanilla and blend well.
- Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
- Frost with creamy chocolate frosting if you like.
I'm posting this as an fyi, rather than as a review, because I made a major change in the recipe. When I read this recipe, I thought it sounded good, but surely the 1 1/2 cups of oil must be a typo. Since it already has one review that doesn't mention changing any ingredients, I guess not. But it's way too much oil for me, especially given the amount of pumpkin and the 4 eggs. When I made it, I used only 3/4 c. of oil, and it was still very moist and good. I may even go to 1/2 cup next time. Also, I don't have a bundt pan, so I used a 9x13 pan and baked it for 30-35 min. Due to careless reading of the ingredient list, I put in 2 Tbsp. of cocoa instead of 1. It was still very good, but the pumpkin was totally overpowered, so next time I'll be more careful--and I don't recommend that particular change.
This is not actually a Native American recipe but it is really, really good. I make it every year around the holidays.
I use only 1 Cup of oil, bump up the cinnamon to 2 Tablespoons and top with a cream cheese glaze. I also make muffins instead sometimes, with no glaze. They are just as good. This is a long time fall/winter favorite at my house.
I also used only 1/2 cup of oil and it still turned out very moist. I really don't think it needs 1 1/2 cups of oil. It could've used a little more pumpkin flavor. I put some cream cheese icing on it, since I also reduced the sugar by 1/2 cup and decided it wasn't sweet enough. Plus I had some leftover icing to get rid of... A nice cake overall.