Chocolate Chip Pumpkin Cake |
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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 12 |
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It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! Laurene Hunsicker, Canton, Pennsylvania Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
1/2 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 can (15 ounces) solid-pack pumpkin |
1 cup (6 ounces) semisweet chocolate chips |
2 ounces unsweetened chocolate, melted and cooled |
3/4 cup finely chopped pecans, divided |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
2. Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
3. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.
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