Pumpkin Chocolate Chip Cake |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Delicious pumpkin cake with chocolate and chocolate chips swirled in. Ingredients:
3/4 cup softened butter or margarine |
1 1/2 cups granulated sugar |
1/2 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 can (15 ounces) solid pack pumpkin |
1 cup semisweet chocolate chips |
2 squares (1 ounce each) unsweetened chocolate, melted and cooled |
3/4 cup chopped pecans, divided |
Directions:
1. Preheat oven to 325 degrees.
2. Prepare fluted tube pan by spraying with nonstick cooking spray.
3. In a large mixing bowl, cream softened butter and sugars until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla.
6. Combine the flour, baking powder, baking soda, and cinnamon.
7. Add to the creamed mixture alternately with pumpkin.
8. Fold in chocolate chips.
9. Divide batter in half.
10. Stir melted chocolate into one portion of batter.
11. Sprinkle 1/2 cup chopped pecans into greased pan.
12. Spoon chocolate batter over pecans and then top with pumpkin batter.
13. Sprinkle remaining pecans over pumpkin batter.
14. Bake in preheated oven for 65-70 minutes or until a toothpick inserted near center comes out clean.
15. Cool for 15 minutes before removing from pan.
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