This was DELICIOUS! Made it for a pot luck at my husband's office. Everyone loved it! Came out very moist. I only sifted the dry ingredients once, and used some of my homemade pumpkin puree that I froze earlier in the Fall. I left out the pecans (didn't have any), and used a full cup of chocolate chips. I also finished it with a chocolate glaze when it was cool. This is a keeper! The cinnamon adds just enough spice to bring out the pumpkin flavor, but it does not overpower the cake as a whole, so the taste is balanced with the chocolate. I am sure that it can be baked in other forms, as well (muffins, loaf pans, 8x8 or 13x9 pans). I will just have to play around to find the right amount of batter to put in each of the molds, as well as adjust the baking time.

This cake is awesome! A friend of my mom's brought some over to our house when we were kids. Every year my mom would have to call her and say, "Regina, I lost the recipe again and my kids want this cake....can I have the recipe again." The only thing I would change is....candied cherries...about a cup, and is is wonderful.

Fantastic! Moist, great consistency. I substituted walnuts for the pecans because that is what I had. Turned out perfect. Lovely! I rarely reuse recipes I find on the internet, but I'm adding this one to my personal rotation. It was also very easy to make.