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Chocolate Chip Pumpkin Cake

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! Laurene Hunsicker, Canton, Pennsylvania

12 ServingsPrep: 30 min. Bake: 65 min. + cooling

Ingredients

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

Directions

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

2 of 2

Chocolate Chip Pumpkin Cake (continued)

Directions (continued)

the center comes out clean. Cool for 15 minutes before removing from
pan to a wire rack. Yield: 12 servings.

Nutrition 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.