Chocolate Pumpkin Cake Recipe
Ingredients
| Safflower oil | 1/2 Cup (16 tbs) | |
| Semi-sweet chocolate | 1 Ounce | |
| 1 cup pumpkin 1/2 cup honey | ||
| 2 tsp frozen orange juice concentrate, thawed | ||
| 2 cup plus | ||
| Whole wheat pastry flour | 2 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| 1 cup chopped nuts or sunflower seeds | ||
Directions
Combine oil and chocolate in a small saucepan.
Warm over low heat until chocolate is melted.
Set aside.
Combine pumpkin, honey, and juice.
Set aside.
Sift the dry ingredients into a bowl.
Add raisins and nuts or seeds.
Stir in the pumpkin and chocolate mixtures until well blended.
Pour into a greased 7 x 11-inch baking dish.
Bake at 325° 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan.
Cool on a wire rack.
Warm over low heat until chocolate is melted.
Set aside.
Combine pumpkin, honey, and juice.
Set aside.
Sift the dry ingredients into a bowl.
Add raisins and nuts or seeds.
Stir in the pumpkin and chocolate mixtures until well blended.
Pour into a greased 7 x 11-inch baking dish.
Bake at 325° 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan.
Cool on a wire rack.
Chef
