PUMPKIN CHOCOLATE CHIP CAKE

Pumpkin Chocolate Chip Cake image

I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado

Provided by Taste of Home

Time 45m

Yield 15 servings.

Number Of Ingredients 22

Ingredients

1-1/4 cups canned pumpkin
1 cup sugar
1/2 cup canola oil
2 large eggs
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup semisweet chocolate chips
FROSTING:
6 tablespoons butter, softened
3 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Dash ground cloves, optional
1/3 cup baking cocoa
2-1/2 to 3 cups confectioners' sugar
Additional semisweet chocolate chips, optional

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.

Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

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