Pumpkin Chocolate Chip Cake

By srumbel

Ingredients

• FROSTING:
• 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
• 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

Details

Servings 15
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 350°. Grease a 13x9-in. baking pan.

2.
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.

3.
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.

4.
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.
Yield: 15 servings.