Chocolate Chip Pumpkin Cake Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Pumpkin | 1 Can (10oz) | |
| Semi-sweet chocolate chocolate chips | 1 Cup (16 tbs) | |
| Unsweetened chocolate square | 2 , cooled | |
| Chopped pecans | 3/4 Cup (16 tbs) |
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.
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.
Chef
