It's fall holiday season! I want to eat nothing but pumpkin. Okay, maybe pumpkin plus some other things. In any case, here is one of my favorite desserts to make in the fall. I wish I could totally take credit for this recipe, but the basis of it came from some random internet site. I definitely made it better, but only by small bits: chocolate chips and some spices that make it perfection. It's so moist that it's deadly, and I'll thank Laura Y and Maxie B's in Greensboro for the inspiration to add chocolate. Chocolate and pumpkin really go well together. Don't believe me? Try this cake.
Pumpkin Chocolate Chip Cake
1 (15 ounce) can solid pack pumpkin
2 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 bag semi-sweet chocolate chips
Preheat oven to 350 degrees F. In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon, spices and salt; add to pumpkin mixture and beat until well blended. Stir in the chocolate chips. Pour into two round pans. Bake for 25 to 30 minutes or until cake tests done. Cool.
Frosting
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chocolate shavings
Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with chocolate shavings. Eat until you're sick.
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