3.01.2011

Pumpkin Chocolate Chip Cake with Cream Cheese Frosting

Can anyone say DELISH? This cake is so moist, dense, and all around YUMMY, you'll think you've died and gone to HEAVEN after the first bite. Just keep in mind that it is SUPER rich, so this cake can serve a ton of people!


Pumpkin Chocolate Chip Cake with Cream Cheese Frosting
3 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 (29-ounce) can pumpkin puree
2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees and lightly spray a glass 9 x 13-inch pan with nonstick spray; set aside.
In a bowl, mix the eggs, sugar, oil, and pumpkin until smooth. Stir in all the remaining ingredients except the chocolate chips until smooth. Gently stir in the chips and then pour mixture into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and then frost with your favorite cream cheese frosting. (If you need a good recipe, let me know and I'll post one!)

TIP: You can leave the chocolate chips out altogether and toss in some chopped nuts instead. Butterscotch or cinnamon chips would be good in place of the chocolate as well. WARNING: This cake is heavy when you pick it up, so don't be surprised!!!

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