Bready or Not: Pumpkin Chocolate Chip Cake
Halloween is about a week away. Let’s celebrate with a Pumpkin Chocolate Chip Cake!
This is an honest-to-goodness cake, too, light and fluffy and topped with a just-thick-enough layer of frosting.
This cake melds the glorious powers of a spice cake with a chocolate cake, finding a medium that is happy indeed.
As with most of my baked goods, this was packed up and sent with my husband to work. I can report that this cake can be cut into squares and stored in containers with waxed paper between the layers. It traveled surprisingly well.
Most cakes are not that cooperative. I can’t even say how many times I’ve tried a recipe and mangled it when I’ve tried to portion it out to make it more portable. Those cakes don’t typically make it onto Bready or Not.
This one does… and not only is it cooperative for travel, but it’s also darn delicious.
Modified from Taste of Home Desserts Magazine.
Bready or Not: Pumpkin Chocolate Chip Cake
This light, fluffy cake combines all the goodness of spice cake and chocolate!
Cake
1 1/4 cups pumpkin puree
1 cup white sugar
1/2 cup vegetable oil (or canola oil)
2 large eggs
1 cup all-purpose flour
1 cup white whole wheat flour (or whole wheat flour)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup semi-sweet chocolate chips
Frosting
6 Tablespoons unsalted butter ( softened)
3 Tablespoons milk ( or half & half)
1 1/2 teaspoons vanilla extract
sprinkle cloves
1/3 cup baking cocoa ( sifted)
2 1/2 – 3 cups confectioners' sugar
Making the cake
Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply butter or nonstick spray.
In a large bowl, beat together the pumpkin puree, sugar, oil, and eggs. In a separate bowl, sift together the flours, baking powder, baking soda, salt, and spices. Gradually beat the dry mix into the wet. Fold in the chocolate chips.
Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Let cool to room temperature, or chill in fridge if desired.
Frosting
In a large bowl, beat butter until creamy. Add in the milk, vanilla, and cloves. Slowly beat in the cocoa and the base amount of confectioners’ sugar, adding more if needed to reach spreadable consistency. Cover the top of the cake. Slice within pan, or use foil to lift cake onto cutting board.
Store covered in the fridge.
*OM NOM NOM!*
