Choco-Dot Pumpkin Cake

Choco-Dot Pumpkin Cake

A vintage handwritten recipe card for a Choco-Dot Pumpkin Cake; make this cake with flour, sugar, baking powder, baking soda, salt, spices, eggs, pumpkin, vegetable oil, whole Bran cereal, chocolate chips, and nuts. Bake this cake in a tube or bundt pan and drizzle with confectioners sugar or butter frosting when cool.
A vintage handwritten recipe card for a Choco-Dot Pumpkin Cake


2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
4 eggs
1 can pumpkin (2 cups)
1 cup vegetable oil
1 cup whole Bran cereal
1 package (6-ounce) chocolate chips
1 cup chopped nuts


Sift together flour, sugar, baking powder, soda, salt, and spices. Set aside. Beat eggs in a large bowl, until foamy, add pumpkin, vegetable oil, and Bran; mix thoroughly. Add spiced dry ingredients, stirring only until combined. Fold in chocolate chips and nuts. Spread in an ungreased 10-inch tube or bundt pan. Bake in a preheated 350-degree oven for 70 minutes. Cool completely before removing from pan. 

Drizzle with confectioners sugar glaze or butter frosting if desired.  

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