Tuesday, October 16, 2012

Layered Chocolate Chip Pumpkin Cake

This afternoon I was on a baking adventure! One was a disaster, one a complete success!  

After failing on my attempt to make fudgy pumpkin brownie cupcakes, I ended up making a yummy Layered Chocolate Chip Pumpkin Cake.   

I was planning on trying the pumpkin brownie cupcakes one more time, but my little one with an egg allergy was sad that she couldn't eat what I was making....change of plans. I sat in my kitchen with my little one, trying to think of something I could make with pumpkin, that she could eat. I decided to try a layered cake...woo hoo...it turned out GREAT! Yummy and EGG FREE!

For this recipe, I used my Triple Chocolate Pumpkin Mini Muffins batter {One can of Pumpkin added to a Triple Chocolate Cake Mix} - I layered the Triple Chocolate Pumpkin batter with another pumpkin cake batter on top. For the top layer of the cake, I tweaked my Egg Free Chocolate Chip Banana Bread recipe, using pumpkin instead of bananas, reducing the recipe by half and adding a few spices.    

End result - a perfect fall treat that is egg fee. A dessert my whole family can enjoy!

Layered Chocolate Chip Pumpkin Cake Recipe {Egg Free}

-Preheat oven to 350 Degrees F.  
-Grease a 8x8 pan and lightly flour

Bottom cake layer (chocolate) 

1 Box of Betty Crocker Triple Chocolate cake mix OR any Devil's Food/Chocolate Cake Mix
1 15 oz can of 100 % Pure Pumpkin

Mix together in a bowl:
1 Box of Betty Crocker Triple Chocolate cake mix OR any Devil's Food/Chocolate Cake Mix
1 15 oz can of 100 % Pure Pumpkin 
Pour mixture in prepared 8x8 pan and spread evenly.  Set aside and start the top layer cake mix.


Top cake layer (pumpkin)

3/4 Cup 100% Pure Pumpkin
1/8 Cup vegetable oil
1/2 tsp vanilla
1/2 Cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 Cup semi-sweet chocolate chips - mini or regular

In a medium size bowl, add pumpkin, oil, vanilla and sugar - mix well. Next, add cinnamon and nutmeg, mix into pumpkin batter. Next add flour, salt and baking soda. Mix until just blended - do not over mix. Last, add chocolate chips, folding them into the batter. Do not over mix. Pour pumpkin batter on top of the chocolate batter (see photos below). Spread the pumpkin batter evenly. Place in oven on middle rack and bake for 45-50 minutes. Bake until toothpick comes out clean. Serve warm or cold. This cake is great with chocolate or vanilla frosting! Even more yummy served with a scoop of vanilla ice cream!

I'm batting .500 today...not too bad for a day of adventurous baking!
BTW...Go Detroit Tigers!  

Thanks for stopping by!


Danni Baird @ Silo Hill Farm said...

Oh yummm! Chocolate and pumpkin...I love them both and I'm going to have to try this!

Cranberry Morning said...

Yum, Yum, Yum! And it's a good thing that's not sitting right here in front of me! Looks amazing!

Natalie @ NorthShore Days said...

I'm dying to try that canned pumpkin - wish we could get it here. That looks divine my friend - I hope E enjoyed it too xxx

Mary ~ said...

I had a happy camper :O) So happy the cake turned out so yummy! Let me know what you think if you try this!

Mary ~ said...

Thank you! I love chocolate and pumpkin! Thanks for visiting SLBB, hope you are having a great day!

Mary ~ said...

I wish you could get it too - you are missing out!!! :( E LOVES it... :O) Hope you are having a good night! xo

The CSI Girl said...

This looks great! Yummy. A must try!!! I hope you will share this starting Wednesday night at The CSI Project. This week's challenge is Fall Foods and this is perfect!
Come on over! Each week is a new craft challenge and Food sometimes!

Heather F. said...

I love that you made this egg free! That's some mama love there.

sue @ Cakeballs, cookies and more said...

wow that sounds great!

Katie @ Pincushion Creations said...

Wow, this looks sooo yummy!! I would LOVE to have you share this at my party! Following you via facebook :)


Walking on Sunshine said...

This looks so good! Love the ease of a box mix with the pumpkin! Thanks for joining Foodie Friends Friday! Please come back on Sunday to VOTE!

Evelyn said...

Just had to drop in to check out this awesome and unusual cake:) This looks amazing! This is proof that chocolate goes with everything, lol. I am pinning it!

I would also love to invite you to share this or any of your other favorite posts at Freedom Fridays Blog Hop (no rules and live all weekend) So hoping to see your there.
I am now following via Facebook and pinterest:)

Jennifer said...

Sound so very yummy! I really need to try pumpkin and chocolate together!
Thanks for sharing at Show & Share, featuring this tomorrow!

Mary said...

Shoot, I missed that party:( I love the CSI Projects! I'll be sure to keep checking the themes so I don't miss another one. Thanks for the sweet words and the invite. Hope you're having a great week!

Mary said...

:O) Thank you, Heather. She was a pretty happy girl!

Mary said...

The cake turned out great! Much better than my other pumpkin recipe! Thanks for the sweet words and visiting SLBB!

Mary said...

Thank you for the sweet words and for visiting SLBB. Thanks for hosting Foodie Friday every week! :O)

Mary said...

Hi Evelyn, Thank you for the sweet words. I missed last Friday's party, but hope to make it this week! Thank you so much for the invite! Hope you are having a great week! Cheers!

Mary said...

Hi Jennifer - THANK YOU so much for the feature - fun fun fun!!! I already linked up to this week's party. Thank you for the sweet words and for hosting the party every week! Hope you're having a great day! Cheers!

Lyuba @ Will Cook For Smiles said...

The cake looks wonderful! I have a box mix in a cabinet that I didn't know what to do with, now I do!