- 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.
Reviews for Chocolate Chip Pumpkin Cake
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"This cake definitely tastes good..but I couldn't get very much of it as it completely fell apart after removing it from the pan after waiting for 20 minutes. Also, the chocolate never completely melted."
"This cake is great but I made a change I added a cream cheesecake like layer in the middle and a chocolate butter cream frosting drizzle on top. That pushed this recipe over the top with everyone wanting the recipe."
"I used 3/4 cup each of packed brown sugar and granulated sugar! Instead of vanilla extract, I used orange extract. I added 1 tsp. salt with the other dry ingredients: all-purpose flour, baking powder and baking soda. I added 1/2 tsp. ground ginger, 1/4 tsp. each ground cloves and ground nutmeg. I used 1/8 cup all-purpose flour with the semi-sweet chocolate chips to prevent the chocolate chips from sinking to bottom of the cake! I used 6 Tbsp. unsweetened cocoa and 8 tsp. of vegetable oil to equal 2 squares of unsweetened chocolate. I'd used: 1/8 cup of flour, 1/8 cup packed brown sugar and 1/2 cup each dried cranberries and 1/2 cup chopped pecans-I'd divided batter in half and spooned the chocolate batter (the cocoa mixture into 1/2 the batter) into bottom of greased and floured 10" fluted tube pan then mixed together the 1/8 cup flour, 1/8 cup packed brown sugar, the dried cranberries and chopped pecans which I sprinkled about 1/4 to 1/3 over chocolate batter, then topped with the pumpkin batter and sprinkled balance of cranberry-nut mixture over the pumpkin batter. I baked cake for about 65 to 70 minutes, then allowed cake to cool at least 10 minutes. I'd run a knife around the edges of cake and in center to loosen the cake. This cake was taken to our Hoagie Night and the folks who sampled this cake really enjoyed it! I found this recipe to be really good and also a keeper! It was moist, too! Thank you for sharing this recipe with Taste of Home! delowenstein"
"Yummy! Cake was very good and moist. I will agree with previous review who said it needed to cool longer before removing from pan. Pan was still pretty hot at 15 min mark and I ended up cracking it when I removed it from the pan at that point. Otherwise, I made as-is with the exception of leaving out the nuts."
"Oh, my was this a great recipe!!!!! Made it for company and everyone loved it. It is moist and the pumpkin flavor really comes through and of course anything is better with chocolate. The only difference I dumped half of the mixture into the pan and then mixed the chocolate into remaining mixture and then placed it on top. That way I did not mess up another pan!"