Pumpkin Chocolate Chip Cake
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….
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 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)
- 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.
- 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.
- 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.
- 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.
- Pour yourself a cup of coffee.
- Eat come cake and marvel at life’s little pleasures.