Thursday, December 2, 2010

Chocolate Chip Pumpkin Cake

December has come and baking is in full swing. I thought I'd share a recipe I believe I found in a Taste of Home magazine a few years back. However the husband has taken to making this and has probably altered the original for now he has this version stored on our computer. I love how he makes it so here goes....
Chocolate Chip Pumpkin CakeChocolate Chip Pumpkin Cake
¾ C. soft butter
1 ½ C. granulated sugar
½ C. packed brown sugar
2 Eggs
1 Tsp. vanilla
2 ½ C. APF
1 Tsp B.P.
1 Tsp B.S
1 Tsp Cinnamon
1 can (15 oz) solid – pack pumpkin
1 C. (6 oz) semisweet choc chips
2 - 1 oz squares unsweetened choc (melted and cooled)
¾ C. fine chopped pecans (optional)

• In large mixing bowl cream butter and sugars until light and fluffy.
• Add eggs one at a time, scrapping and beating well after each one.
• Add vanilla.
• Combine flour, B.P, B.S, and cinnamon and mix lightly. (sift if you can)
• Alternate dry and pumpkin into wet and add chips at end.
• Cut batter in half.  Then fold in melted unsweetened choc into one batch (if you'd like less chocolate, split batter by a 1/3 and 2/3 adding chocolate to the 1/3 portion.
• In a well greased fluted pan add half of the pecans to the sides and bottom of pan.
• Pour chocolate mixture over pecans; remaining pecans on top of chocolate batter.
• Pour remaining batter on top.

Bake at 325 degrees for 65 – 75 minutes or until toothpick come out clean from the center of the cake.
Let cool for 15 minutes before inverting on bakers rack for final cool down.
Top with icing of choice and enjoy!
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