Mexican chocolate-pumpkin seed cake (Pastel de chocolate y pepitas) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 338) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jennsutherland on February 21, 2026

    Easy to make this one gluten free. But for GF folks, reco making this in a spring form and letting it cool completely in the pan before turning it onto a plate

  • lawrencecharcuterie on July 08, 2023

    Delicious and for this Midwesterner, unique in flavor and texture. Have made twice already.

  • TrishaCP on August 02, 2015

    So this is one of the cover recipes of this book, and it is delicious. I used a canela-flavored Mexican chocolate, and with the crunchy pepitas, and the tequila (normally I don't like it but it adds a nice depth of flavor here), it really tasted like Mexico. RB gives really detailed instructions on greasing the pan and lining it with parchment paper, which I followed but I still had problems with releasing the cake around the edges and the parchment sticking to the pan (maybe I wasn't thorough enough)? I also had problems with getting the cake evenly baked (the center was too soft long after the edges were finished) but my oven has been causing me trouble so I would be surprised if that was the recipe. (Mentioning anyway.)

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