Jewish Cookbook > Desserts > Choco Dot Pumpkin Cake

As a new season begins at 92Y, we look to the future with anticipation and excitement. Compelling lectures, our annual Street Festival, dramatic readings, musical world premieres, soaring dance performances and much more awaits.

While we look ahead, we are fortunate to have an extraordinary historical archive. Since 1947, we have been recording everything that happens on the Kaufmann Concert Hall stage and our archive currently includes over 10,000 audio and video recordings. This recorded legacy of once-in-a-lifetime moments celebrates our distinctive past and will be preserved for many generations to come.

Academy Award-winning actor F. Murray Abraham has been a guest at 92nd Street Y many times, most recently performing a dramatic reading of scenes from Shakespeare's The Merchant of Venice and Marlowe's The Jew of Malta.

 "The only thing I make." F. Murray Abraham
"The only thing I make." F. Murray Abraham
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground cloves
  • 1⁄4 tsp. allspice
  • 1⁄4 tsp. ginger
  • 2 cups sugar
  • 4 large eggs
  • 2 cups canned pumpkin
  • 1 cup vegetable oil
  • 1 cup All-Bran cereal
  • 6 oz. chocolate chips
  • 1 cup coarsely chopped walnuts

Preheat oven to 350ºF. Sift together the dry ingredients. In a large bowl, beat eggs until foamy. Add pumpkin, oil and All-Bran and mix well. Add sifted dry ingredients, mixing only until combined. Stir in chocolate chips and nuts. Spread evenly in ungreased ten-by-four-inch tube pan.

Bake approximately one hour 10 minutes or until a wooden toothpick comes out clean.

Cool completely before removing from pan.