Choctaw Pumpkin Cake
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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:
6
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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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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.Reply
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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.Reply
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