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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 1/4 cups |
| light brown sugar (packed): 3/4 cup |
| pumpkin pie spice: 1 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1 1/2 cups |
| salt: 1/2 tsp |
| bittersweet baking chocolate squares: 6 oz |
| canned pumpkin: 1.5 lbs |
| unsalted butter: 3/4 cup |
| eggs: 6 |
Chocolate Chunk Pumpkin Cake
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
1. Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.
2. In a small bowl set aside 1/2cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.
3. In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.
4. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings