Reviewed: Nov. 27, 2009

I brought this to our Thanksgiving gathering and everyone seemed to like it. As others suggested, I used evaporated milk in place of heavy cream. My husband thought it was good but didn't think it qualified for a five star rating.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 11, 2009

This was fabulous. I substituted sour cream for the applesauce and added chocolate chips and it was so moist. I wish the pumpkin flavor was a little stronger, but really, this was just a good, dense chocolate cake. I had to bake it for work, and wow were people impressed! It looks great and it's not hard to make at all. Don't skimp on the icing, either; it's delicious and it helps keep the cake moist. I will definitely save this guy.

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Mike

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Reviewed: Nov. 3, 2009

Yuck. I thought chocolate and pumpkin would go well together, but I was wrong. I think it's just a matter of different tastes, but I did not like this at all, nor did my husband, or our boys. This recipe tastes as if it's really missing something; maybe adding some chocolate chips to the batter as some had suggested would've done the trick. But I'm not wasting any more ingredients to find out.... At least the icing was a hit.....

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PandaSandy

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Reviewed: Oct. 31, 2009

I made this for a cake walk fundraiser and was not very impressed with the results. The cake took about 15 minutes extra to cook (like other reviewers stated) and when I cut a small part of the bottom to taste it didn't taste very sweet, very mild tasting cake. The frosting was difficult to make for me. I think maybe it needed to cook longer? I cooked as the directions stated, until the brown sugar dissolved and then whisked in the powdered sugar but it was VERY runny and ended up a little grainy. It also cooked a lot more than was needed. It tasted and smelled good, but the texture was just too grainy to get over for me. I might try this again for my husband and I because the recipe SOUNDS so good, but my expectations are pretty low for the second attempt.

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katierosebuchinger

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

A very good cake. I substituted buttermilk in place of the cream in the cake. I ended up having to cook the cake for 55 minutes, because it just didn't seem done. Both the pumpkin and the pumpkin spice was noticeable in the taste of the cake. This is a good recipe for Halloween, and different from anything else that I have ever had. I'm sure I'll make it again. My family loves the caramel icing.

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TIGERJEN

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Reviewed: Oct. 8, 2009

This cake was just ok for me. The glaze hard a ell off you cut it and the flavor of the cake was litle to rich for me.

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Ashley Duckett

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Reviewed: Sep. 19, 2009

What a great recipe.I would suggest making 1/2 the frosting. I didn't have any cream so in a pinch I grabbed my french vanilla fat free creamer (for my coffee) and it still turned out delicious. I also used whole wheat flour, egg whites, and 1/2 cup of cane sugar with 1/2 cup of sugar substitute. My family and friends all enjoyed :)

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donna

Cooking Level: Intermediate

Home Town: Los Alamos, New Mexico, USA

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Reviewed: Sep. 18, 2009

This is the best!!! Only used 1/2 the frosting recipe. I also used evaporated milk.

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STROY21

Cooking Level: Expert

Living In: Lewiston, Maine, USA

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Reviewed: Aug. 9, 2009

Delicious! I didn't make the frosting which made me think maybe I should bcos the taste slightly bland. Maybe better add 1/4c sugar? I'm sure no additional needed with frosting. I did't have the applesauce, I should've substitute with oil to keep the same moistness. And use milk instead of heavy cream. It's very nice when it's just came out of the fridge. Denser, which I like so much. Next time I would add more cocoa. Hmm..yum!

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Lia

Cooking Level: Beginning

Home Town: Bandung, Jawa Barat, Indonesia

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Reviewed: May 10, 2009

Wow! This was really yummy! I added chocolate chips as suggested by some reviewers and it turned out very good! Really rich though so a small slice is enough. I didn't have a bundt pan so I used 2 pie tins...kept them separate instead of making a layered cake. It turned out really well and most importantly the kids loved it! 8D

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bethm

Cooking Level: Expert

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Reviewed: May 4, 2009

I used some of the modifications to fit what we had, sour cream instead of apple sauce and evaporated milk in stead of heavy cream. I also omitted the pumpkin pie spice this time for a more chocolate flavor. As usual I added 1 cup whole wheat and 2/3 cup wheat germ with 1 cup white four and a couple TBSP of ground flax. The glaze is very praline like and delicious, would also be good with chopped nuts. The cake is very moist and rich. Delicious!

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hukolb

Cooking Level: Intermediate

Home Town: Springville, Utah, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 9, 2009

This was just ok. The spice in the cake definitely threw me off. If I made again, I'd use the pumpkin for moistness, but omit the pumpkin pie spice. The caramel frosting was excellent!

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Mar. 2, 2009

Very moist and yummy. Be sure to cook the caramel long enough so that it thickens.

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sarah

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

Awesome!-but you could 1/2 the icing- it's way too much. I also poked holes in the cake to let it soak into the cake.

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paula

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Dec. 22, 2008

Came out great and smelled terrific. Seemed a little dry, but with ice cream it was great. The chocolate lovers in the group thought it was wonderful and tasted a little like gingerbread. I would make this one again.

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teapotmom

Cooking Level: Expert

Home Town: Spring Valley, California, USA

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Reviewed: Dec. 22, 2008

This cake is delicious. Very moist. I love the flavor combination of pumpkin and chocolate. The added flavor of the icing makes those flavors especially good.

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luvtotravel59

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Reviewed: Dec. 14, 2008

To make this a bit healthier, I used evaporated milk instead of heavy cream. The cake is fantastic! It's moist and holds up well over a few days. I didn't make the caramel frosting, but made a vanilla drizzle. Will definitely make this again.

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Tiffany

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Dec. 13, 2008

This was AWESOME! I made it for Thanksgiving this year and everyone LOVED it. Got many comments on the good texture and moistness. The flavor was wonderful - I would have never thought to mix pumpkin and chocolate. I will probably make this recipe for many Thanksgivings to come!

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C Turner

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Reviewed: Dec. 1, 2008

This cake was absolute delicious! I made it for thanksgiving and it was gone right away! My family begged me the next day to make some more and again they loved it so much! (it is also my first time ever to bake a cake)

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mikemarmish

Cooking Level: Intermediate

Home Town: Mandaluyong City, National Capital Region, Philippines

Living In: Carson City, Nevada, USA

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Reviewed: Nov. 28, 2008

I made this cake for Thanksgiving dinner, and it was a huge hit! I made it just as suggested, and it was easy. The only thing I will do differently next time is to sift the confectioners sugar for the icing....it was a little lumpy, still wonderful, but it looked a little funny! Will make this again.

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mary

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Pumpkin Chocolate Dessert Cake

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