RecipeReview Chocolate Chip Pumpkin Cake

RecipeReview Chocolate Chip Pumpkin Cake
Chocolate Chip Pumpkin Cake 
Source: Taste of Home

When I started writing the post for this I realized that I had made the recipe wrong. Somehow I forgot to divide the batter in half and add the melted chocolate to it. So my cake didn't have the pretty marbled look. It still tasted great and was quite moist. Pumpkin and chocolate chips
go really well together. If you don't care a lot for pumpkin flavor, try adding chocolate chips to your recipe. When I make this cake again with the part I forgot, I think O will use cocoa powder instead of melting the unsweetened chocolate.

Chocolate Chip Pumpkin Cake
3/4 cup butter, softened  
1-1/2 cups 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 (6 ounces) semisweet chocolate chips  
2 ounces unsweetened chocolate, melted and cooled  
3/4 cup finely chopped pecans, divided

In a large bowl, cream butter and sugars until light and fluffy. Add 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, beating well after each addition. Fold in chocolate chips.

Divide 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 pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings. 
© 2015 RDA Enthusiast Brands, LLC
 
tammycookblogsbooks recipe review rating 5/5
 
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