Pumpkin Chocolate Cake

adapted from Amanda's Cookin'

Prep time: 15 minutes

Cook time: 25 minutes

Cost: $2.65 

(flour: .20, cocoa: .15, brown sugar: .40, white sugar: .10, oil: .12, yogurt: .10, eggs: .10, pumpkin: .99, chocolate chips: .45, other stuff. 04))

2 C all-purpose flour

3 Tbsp cocoa

3 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

1/4 tsp nutmeg

1/8 tsp cloves

1 1/4 C brown sugar

2/3 C white sugar

3/4 C canola oil

3 large eggs

15-oz can pumpkin puree (not pie filling)

2 tsp vanilla extract

1/3 C plain yogurt or sour cream (I used yogurt because that's what I had)

3 oz or 1/2 C chocolate chips 

Preheat oven to 350 degrees. Grease 2 9-inch pans and line with parchment paper or waxed paper, then grease the paper. 

Whisk together flour,l cocoa, baking powder, baking soda, salt, and spices. 

Beat together sugars and oil. Then add eggs and beat. Add pumpkin, vanilla, and yogurt, and beat. 

Mix wet mixture into dry mixture. Add chocolate chips (Note: The original recipe chopped these up, which is what I did the first time. However, I tend to prefer chunks of chocolate in my treats and this time left them as whole chocolate chips and did not regret it with each chocolate pop in the bites I took.)

Put in greased pans and bake for 25 minutes or until a fork inserted comes out clean or with a few moist crumbs attached. 

Allow to cool for 10 minutes and then turn out onto a rack. (If you allow cakes to cool too long in their pans, they tend to get stuck, so don't ignore this step, okay.)

Frost as desired. I recommend a cream cheese frosting or a chocolate frosting or, heck, a cream cheese frosting with chocolate ganache. The ganache is actually a really nice contrast to the creaminess of the frosting.  We did a cream cheese frosting with caramel mixed in, but the caramel really got lost for me, so if you're going to add it, drizzle it on as you would a ganache. 


2 oz cream (1/4 C)

4-5 oz chocolate (about 2/3 C chocolate chips)

Microwave at 20-second intervals mixing in between until smooth. Allow to cool until not hot (it'll be just sort of lukewarm-ish--you don't want it melting your frosting underneath), but still pourable and pour over face of cake. It will gradually drip down the edges and be pretty. Alternately, you can let it cool a bit more and then pipe it onto the cake as letters or decorations. 

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com