German chocolate cake traditionally has coconut and pecans as the topping.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups white sugar
- 2 cups pumpkin puree
- ¾ cup vegetable oil
- 4 large eggs
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 ½ cups bran flakes cereal
- 1 cup chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- You can use a tube pan instead of a 9×13-inch baking dish.
- Using chopped nuts is optional.
Nutrition Facts
| Calories | 510 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 240 mg |
| Sugars | 44 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty and easy to make. I do feel that it needs a frosting of some type, perhaps cream cheese frosting. Otherwise it’s more like a pumpkin bread than a cake. I made it in a Bundt pan and cooked it for 55 minutes.