Happy Fall!
Time to break out the pumpkin!
When I spotted this recipe a few weeks ago I knew that I wanted it to be my first
pumpkin dessert of the season.
Pumpkin cake with a mixture of white and dark chocolate chips.
I'm in!
The recipe did not disappoint!
The cake is flavorful, moist and delicious.
It's definitely a keeper in my book!
Serve with whipped cream or a scoop of vanilla ice cream - yum!
White and Dark Chocolate Pumpkin Cake
3 cups unbleached all-purpose flour (I used King Arthur)
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
1 - 15 oz. can pure pumpkin
1 1/2 C canola oil
3/4 C semi-sweet or dark chocolate chips
3/4 C white chocolate chips
Topping:
1/4 C sugar
1/2 tsp. cinnamon
1/4 C semi-sweet and white chocolate chips
Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
In a large mixing bowl, whisk together flour, cinnamon and baking soda.
In a small bowl, beat the eggs, sugar, pumpkin and oil. Add wet ingredients to the dry,
mixing just until combined. Fold in chocolate chips.
Pour cake mix into prepared pan.
To make topping mix together 1/4 C sugar and 1/2 tsp. cinnamon.
Lightly sprinkle cinnamon sugar over cake. Top with remaining 1/4 C mix of white
and dark chocolate chips.
Bake for 45 minutes or until toothpick inserted comes out clean.
Cool before serving.
Recipe from Reluctant Entertainer
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