Wednesday, October 19, 2011

Yet Again, the Best Pumpkin Cake Ever

I have posted this recipe before (HERE) for the best pumpkin cake ever.  I think I've honed it just a bit more.  It is.  The. Best. Pumpkin. Cake.  It has pumpkin.  It has chocolate.  It has cream cheese frosting. MMMMMMMMM!

 Look good?  Let's get a little closer.
Man, I wish they weren't all gone.

Pumpkin Chocolate Chip Cake

1 (15 ounce) can solid pack pumpkin
1 cup granulated sugar
3/4 cup brown sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
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. (Or do cupcakes; or do a sheet cake. Just test readiness with a toothpick.) Bake for 25 to 30 minutes or until cake tests done. Cool.

6 ounces cream cheese, softened
8 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 ish 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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