Choco-Dot Pumpkin Cake (1975) Recipe

Name: Choco-Dot Pumpkin Cake (1975)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sifted flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 2 cups sugar; 4 eggs, slightly beaten; 2 cups canned pumpkin; 1 cup vegetable oil; 1 1/2 cups bran flakes; 2 cups chocolate chips; 1 cup white chocolate chips; 1 cup chopped nuts (optional)

Servings: persons

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 cups sugar
4 eggs, slightly beaten
2 cups canned pumpkin
1 cup vegetable oil
1 1/2 cups bran flakes
2 cups chocolate chips
1 cup white chocolate chips
1 cup chopped nuts (optional)

1
Combine the first 9 ingredients and set aside.
2
Blend the eggs,canned pumpkin, vegetable oil and Bran Flakes well in large mixing bowl.
3
Beat on low speed with mixer until the oil is completely incorporated into the mixture.
4
Gradually add the flour mixture.
5
When well blended, add the chocolate morsels white chocolate chips and chopped nuts.
6
Gently mix until well blended.
7
Pour into prepared pan (Bundt or Tube pan that has been greased).
8
Bake at 350 degrees for 1 hour and 10 minutes.
9
Cool in pan on a wire rack and turn out on serving plate.

1982

kcal

Calories

110

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups sifted flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Choco-Dot Pumpkin Cake (1975) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Choco-Dot Pumpkin Cake (1975)

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