Pumpkin Chocolate Chip Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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Found in the Nov. 2011 AllYou Magazine. Have not made this recipe yet but need to save it before the magazine gets recycled. Ingredients:
8 tablespoons unsalted butter, melted and cooled |
1 1/4 cups sugar |
3 large eggs |
1 cup canned pumpkin puree |
1 teaspoon vanilla |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
1 3/4 cups all-purpose flour |
1/3 cup milk |
1 cup miniature chocolate chip |
1 cup walnuts, chopped |
Directions:
1. Preheat oven to 350°F Mist an 8-inch square pan with cooking spray and then line with parchment paper. Melt the butter needed for recipe and let cool.
2. Whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.
3. Stir in baking soda, baking powder, pumpkin spice and salt.
4. Stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix).
5. Fold in chocolate chips and walnuts.
6. Scrape batter into pan and smooth top.
7. Bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes.
8. Let cool in pan on a wire rack for 5 minutes. Invert onto rack and then immediately turn right side up onto another rack to cool completely.
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