Pumpkin Spice Chocolate Chip Cake w/ Nutella Frosting

By srumbel

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too!
from thepjamachef.com

Ingredients

• 2 cups white whole wheat flour
• 1 cup white sugar
• 1/2 cup brown sugar, packed
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 15 ounce can pumpkin puree [not pumpkin pie filling]
• 1/2 cup skim milk
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips
• for Nutella Frosting
• a generous 3/4 cup Nutella
• 4 ounces cream cheese, softened [regular or Neufchatel]
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar [perhaps more]
• 2-3 tablespoons milk [perhaps more]

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Yield: 16-20 servings, depending how you cut it.