Name: Choctaw Pumpkin Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 15 serving(s)
Ingredients: 2 cups flour; 2 cups sugar; 1 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 tablespoon cocoa; 1 1/2 cups pumpkin; 1 1/2 cups oil; 4 eggs, beaten; 1 teaspoon vanilla

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Recipe by venus2

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A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!

Ready In:: 1hr 10mins
Serves:
Units:

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ingredients

2 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 tablespoon cocoa
1 ¹⁄₂ cups pumpkin
1 ¹⁄₂ cups oil
4 eggs, beaten
1 teaspoon vanilla

directions

Preheat oven to 350°.
In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
Add pumpkin, oil, eggs, vanilla and blend well.
Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
Frost with creamy chocolate frosting if you like.

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RECIPE MADE WITH LOVE BY

@venus2

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@venus2

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"A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!"

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review by T.Doll

11/21/2012

This is not actually a Native American recipe but it is really, really good. I make it every year around the holidays.<br/><br/>I use only 1 Cup of oil, bump up the cinnamon to 2 Tablespoons and top with a cream cheese glaze. I also make muffins instead sometimes, with no glaze. They are just as good. This is a long time fall/winter favorite at my house.

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review by Amandochka

4/13/2008

I also used only 1/2 cup of oil and it still turned out very moist. I really don't think it needs 1 1/2 cups of oil. It could've used a little more pumpkin flavor. I put some cream cheese icing on it, since I also reduced the sugar by 1/2 cup and decided it wasn't sweet enough. Plus I had some leftover icing to get rid of... A nice cake overall.

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review by msmichelle4

1/1/2008

This is a five star recipe. I made it because I grew up in a small town in Michigan called Choctah! I'm making it again tonight for my family, because I never really got a piece since it was eaten so quickly. THanks for the awesome recipe!

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review by JenPo

11/14/2007

I loooove this cake. It was gone overnight. Next time I think I won't use frosting, because it made it a little too rich. I have reduced the oil (to about 1/2 cup) and I use frozen pumpkin puree (homemade). I also use a blend of Splenda and sugar.

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review by Chef Meela

4/2/2006

This is AWESOME!!! I made this using Splenda sugar blend (to cut sugars and carbs) and it was sooo good!!! I barely noticed the chocolate in it, but I am a freak for pumpkin!!! LOVE IT!!!

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