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Pumpkin-Spice Cake with Chocolate Chips

This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings.

Source: The Martha Stewart Show
Servings

Ingredients

For the Cake

For the Creme Fraiche Glaze

Directions

Reviews

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118
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118
  • mrsbimmer
    10 DEC, 2011
    this is a wonder cake but i changed it around a little. It calls for 2 cups of pumpkin I just put one can in because for two cups I had to buy two cans and I wasted over half a can of pumpkin. also i threw a bag of white chocolate chips in it it made it so moist. Also duncan hines has a frosting in a bottle you can use instead of the creme fraiche and they did have a coupon on there website.
    Reply
  • emgiddings
    1 NOV, 2011
    I made this cake to take to my bible study. Everyone raved about it. But, it takes hours to make creme freiche, so plan to do that the day before. The cake was a little dry, but maybe I put too much flour in it. But no one noticed my mistakes: they loved it. Also, I did not have a bundt pan, K mart was all out, so I went to a thrift shop and there it was for $8, so I was lucky. yummmmmmmm
    Reply
  • MS10755027
    1 NOV, 2011
    made Dio de los Muertos baskets for my grown kids. included pumpkin bundt cake. used brite tissue inclosed a sugar skull & and bride& groom card also magnet . they loved it...
    Reply
  • MS10755027
    25 OCT, 2011
    i wanted 2 cakes instead of one, so i used loaf pans. i was short 1 1/2 cup white sugar so, added 1 cup br.sugar. almost forgot the oil & mixed by hand due to no mixer.. i'm sending it to the kids. hope it will work.
    Reply
  • JoyBugaloo
    22 OCT, 2011
    This cake is EXCELLENT and perfectly autumnal. I made a few changes, though. First of all, I used 1 1/2 cups white sugar and 1 cup brown. The cake is probably a duller orange color, but I like more of a caramel flavor. I also added a teaspoon of vanilla to the batter, and a scant cup of toasted, chopped pecans. And I took the cloves down to 1/8 teaspoon, because I find that flavor overpowering. Also, I used sour cream instead of creme fraiche in the glaze. Turned out very yummy!
    Reply
  • Zuckererbse
    22 OCT, 2011
    Can anyone tell me which cake pan exactly this is? 12-cup Anniversary or Collection Original nonstick? The cake came out perfectly, and looked scrumptious!
    Reply

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