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Glazed Chocolate-Pumpkin Bundt Cake
Source: © EatingWell Magazine
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 Reviews:  6   Viewing: 1 - 6  
Rating: 1
by: Carmela, DE Reviewed: 11/08/2012
Read ingredients
Please look this recipe over at the ratio of flour to sugar. People the pumpkin adds moistness but the amount of sugar is horrible for ones health. A lot of times when fat is eliminated the sugar amounts go up and it really is not a healthy exchange. It is better to eat the real thing but in moderation then feeling like you are eating something healthier.
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Pam Reviewed: 12/03/2011
Glazed Chocolate-Pumpkin Bundt Cake
This is a very moist cake we tried it with the toasted walnuts and it was pretty good. There is not a pumpkin flavor but, just enough cocoa for a light chocolate cake. My husband and I both tried just a taste of the batter and thought yuck, but, once cooked much better.
13 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Dan Reviewed: 12/01/2011
Moist & delicious every time
I've made this several times, and it comes out moist and delicious each time, without fail. I didn't have the whole wheat pastry flour once, and made it with just all-purpose flour, and it still came out great. Don't buy "pumpkin pie spice"; make it yourself with 2 parts cinnamon, 1 part ground ginger, and 1 part ground cloves. And the whole "room-temperature eggs" thing is pretty much a waste of time--they'll come to room temp when you mix them with the pumpkin.
19 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Susan, CA Reviewed: 11/22/2010
You got to try this recipe!
Last weekend our bike shop was having a big ride, so before making this recipe for the first time on Thanksgiving, I made it and took it to the bike shop for everyone to share. I think I accidentally used 1c of the unflavored chocolate instead of the 3/4c called for, but no worries! Omg, everyone loved it and as cakes go, it is relatively nutritious. I/we highly recommend it!
17 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Brenda, PA Reviewed: 11/16/2009
Glazed Chocolate-pumpkin Bundt Cake
My family loved this recipe, it was not rich chocolate tasting and you could not taste the pumpkin. Very, Very moist. I used the mini choc. chips on the top instead of nuts. The chips added a bit of sweetness to the taste. The icing helped too.
115 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Jennifer Reviewed: 11/09/2009
Moist and delicious but...
I made this for dessert yesterday w/the only substitution of all AP flour. My oven runs hot so I lowered the temp approx. 50 degrees & it baked perfectly at 1 hour exactly. The cake was very moist but for some reason had a scent of coffee to it! Never did figure out why unless it was the brown sugar coming through. My family LOVED this cake & it was very tasty but I felt it lacked a little definition. You don't taste much pumpkin but the absence of fat makes it worth the lack of pumpkin taste!
46 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  6   Viewing: 1 - 6  
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