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Chocolate Chip Pumpkin Cake

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Ingredients
  Butter 3⁄4 Cup (12 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Canned solid pack pumpkin 15 Ounce (1 Can)
  Semisweet chocolate chips 6 Ounce (1 Cup)
  Unsweetened chocolate square 2 Ounce, melted and cooled (2 Squares, 1 Ounce Each)
  Finely chopped pecans 3⁄4 Cup (12 tbs), divided
Directions

In a large mixing bowl, cream butter and sugars until light and fluffy.
Add the 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.
Fold in the chocolate chips.
Divide the 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 the pecans; top with pumpkin batter.
Sprinkle with the remaining pecans.
Bake at 325 degree for 65-70 minutes or until a toothpick inserted near the center comes out clean.
Cool cake for 15 minutes before removing from the pan to a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin

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