Pumpkin-Chocolate Chip Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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All You December 2011 Magazine. Haven't tried it yet, but needed the coupon on the back of the recipe Ingredients:
8 tablespoons unsalted butter, melted and cooled |
1 1/4 cups sugar |
3 large eggs |
1 cup canned pumpkin puree |
1 teaspoon vanilla extract |
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 degrees. Mist a 8-inch square baking pan with cooking spray; line with parchment.
2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 in flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rach for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely, Cut into 9 squares and serve.
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