Chocolate chip pumpkin cake Photo: Taste of Home
Prep: 30 min.
Bake: 65 min. + cooling
Yield: 12 Servings
Ingredients for chocolate chip pumpkin cake
3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
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 solid-pack pumpkin
1 cup semisweet chocolate chips
60gm unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided
Preparation method for chocolate chip pumpkin cake
1. 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.
2. 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.
3. Bake at 160° 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.
* Nutritional Facts
1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.
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