Recipe by ALETA1314
"An extremely moist chocolate cake with pumpkin and cream cheese frosting."
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1 (18.25 ounce) package
chocolate cake mix
1 (15 ounce) can
1 (16 ounce) container
cream cheese frosting
Recipe was tasty as written, but I have some helpful tips for people who are health conscious: try this WITHOUT using the eggs, oil, or cream cheese. Add 1 tsp of cinnamon to the pumpkin and cake mix, and even though it sounds odd, it's SO moist, delicious, and HEALTHY!!! Trust me, try this....
Made exactly as written, but used organic cake mix. Anyway, these were okay, but after day 1 they were REALLY dry and after day 2 I couldn't eat them, they were not good. I didn't frost them, which I'm sure made a difference. Frosting makes everything better right?!
This recipe was great. I added 2tsp of pumpkin pie spice to the dry ingredients, and it made it more of a pumpkin pie chocolate cake. Also, after I iced the cake, I sprinkled cinnamon over the top, which made it look great, and added a bit more spice to it. My family has really enjoyed this cake; it's great for all of our fall birthdays! So easy too! Thanks for the great recipe.
This cake was moist and tastey, but I didn't really taste the pumpkin, and I was hoping to. I may try again and add some pumpkin spices or use the canned pumpkin that already has the spices. I used the Whipped Cream Cream Cheese frosting recipe I found on this site and it was GREAT with the cake.
Again, was good, worth making, but not so sure how the pumpkin comes into play, other than it may of helped the cake be all the more moist.
I made this recipe into mini muffins, only using 2 egg whites, and 2 T. of water, cake mix and one can of pumpkin. I did not frost them, they are a sweet treat without it! Delicious, and a pretty guilt free snack for my chocolate craving!
This cake is amazing. I used to have another recipe for a chocolate pumpkin cake and, must to my dismay, I lost it. This covered the loss! I have to admit, I used more oil (my old recipe called for 1/3 cup, and I believe in a fat cake!). I also added pumpkin pie spice and vanilla to the mix. I only baked the cake for 30 minutes. Finally, I don't do cream cheese frosting, so I mixed some chocolate frosting with a little more pumpkin and some cinnamon for a perfect topping.
I'm impressed, actually. Had I not tried this for myself I wouldn't have believed it. Wouldn't have believed that they'd be moist, tender and, most important, that the texture would be right. It was yes to all. While I was tempted to tinker with the eggs and/or oil I didn't, as I wanted to see this for myself as written. These didn't taste like pumpkin at all, which was fine by me - I didn't want them to. In fact, I wanted a bold chocolate flavor, so I added a teaspoon each of chocolate and vanilla extracts as well as a cup of miniature chocolate chips. I chose this PUMPKIN chocolate cake recipe because it doesn't hurt to infuse your cake with a little good stuff and...because I still have an abundant hoard of canned pumpkin thanks to the Great Pumpkin Shortage of a year or two or three ago. I baked this as cupcakes/muffins, 350 degrees about 18 minutes.
I made this recipe as cupcakes for a last minute entry in a Pumpkin Recipe contest. I won first prize! It's sweeter than most pumpkin recipes, and I used Devil's Food Cake Mix so it was a little richer.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pumpkin Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 114
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