Sunday, September 23, 2007

Pumpkin Chocolate Chip Cake

This is the recipe Tanya made for Kristen's shower last week. So good!!!

1 pkg plain yellow cake mix
1 15oz can pumpkin
1/4 cup water
2 lg. eggs
2 tsp. pumpkin pie spice
2tsp. baking soda
1 cup semisweet chocolate chips
1 cup finely chopped pecans (optional, I never use these)
1 tbsp confectioners' sugar for garnish

1. preheat oven to 350. Lightly mist a bunt pan with vegetable oil spray.
2. Place cake mix, pumpkin, water, eggs, pumpkin pie spice, and baking soda in a lg. mixing bowl. Blend with a mixer on low for 1 min. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the speed to med. and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips & pecans, making sure they are well distributed throughout the batter. Spoon the batter into the prepared pan, smoothing it out with the spatula. Place pan in the oven
3. Bake until lightly browned and springs back when lightly pressed with your finger, 42-46 minutes.. Remove the pan from the oven and place on a wire rack for 20 minutes. Run a long sharp knife around the edge of the cake & invert it onto a rack to cool completely, 20 minutes more.

*if you plan to ice the cake you may want to eliminate the Chocolate chips. I use cream cheese frosting and color it orange with food coloring. You can stick an ice cream cone in the center and ice it brown. *

This cake can be stored for up to 1 week in a cake savor

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