Pumpkin Chocolate Chip Cake

April 19, 2010 at 9:02 am 4 comments

Okay, I know it’s April and all, and that it’s not exactly pumpkin season. Last fall, I had all these gorgeous pumpkins in the garden, and since there’s a limit to how much pumpkin a person can actually eat in a  season, I roasted some, pureed them and stuffed them into the freezer. Now that I’m moving/leaving the country in nineteen days (OMG!), I’ve been trying to use up my freezer pumpkin stockpile. I made a pumpkin pie last week, and it was delish. I wanted to try something new, and I’d always heard about pumpkin-chocolate things so I gave this recipe a go–I sort of Frankensteined it from several internet recipes. Not exactly in season, but so what? Does your mouth HAVE a season? Mine doesn’t. Not when it comes to dessert, anyway….

Click “more” for recipe, and enjoy! Very easy to make, and oh-so-delicious with coffee. If pumpkin doesn’t set your heart aflutter right now, bookmark it for the fall.

♥Emerald

Emerald’s Pumpkin Chocolate Chip Cake

3/4 c. granulated sugar

3/4 c. brown sugar, packed

3/4 butter or shortening (I used butter)

2 eggs

2 1/2 c. all-purpose flour

2 t. baking soda

2 t. cinnamon

2 t. nutmeg

1/4 t. salt

15 oz. fresh pureed pumpkin or 1 can of pumpkin

1 c. semisweet chocolate chips

1 c. pecans (or other nuts)

  1. In a mixing bowl beat together the sugars, the eggs, the butter (shortening). In a separate bowl mix together the flour, the spices, the soda, and the salt. Stir it up.
  2. Alternately add the pumpkin and the flour to the butter/sugar mix. Stir it up after each addition. Add the chocolate chips and nuts, and stir those in, too.
  3. Turn the batter into a greased and floured tube pan. Bake in a 350° oven for about an hour, or until a toothpick inserted into the cake comes out clean.
  4. Remove from oven and cool in pan for 10 minutes on a wire rack, then flip the pan and turn the cake out to cool on the rack.
  5. Pour yourself a cup of coffee.
  6. Eat come cake and marvel at life’s little pleasures.
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Entry filed under: Food/Cooking/Recipes. Tags: , , , , .

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4 Comments Add your own

  • 1. Ruby  |  April 19, 2010 at 9:04 am

    i adore pumpkin chocolate things so much and my mouth does not have a season.

    Reply
  • 2. Emerald  |  April 19, 2010 at 9:10 am

    The pumpkin chocolate phenomenon was a new thing for me, but I figured, GOOD + GOOD = BETTER. The calculation was correct.

    Reply
  • 3. Ruby  |  April 19, 2010 at 2:59 pm

    yeah, I used to make pumpkin cake without eggs or oil and then
    I would add the chocolate chips and use splenda and call it healthy….
    Now I know that eggs and oil are healthy and flour and splenda not so much, but I still use splenda.

    Reply
  • 4. terriaw  |  April 20, 2010 at 6:31 am

    I am definitely saving this recipe! It looks so delish – another great treat for breakfast. My mouth is watering… making me wish I could try a piece now.

    Reply

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