Page 161 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S
PUMPKIN CHOCOLATE E
PUMPKIN CHOCOLAT
CHIP CAKE E
CHIP CAK
ere is a delicious example of
how a puréed vegetable—
canned pumpkin—creates
a cake so moist that it needs no oil.
The recipe comes from Rebecca
Robb, of Fremont, California,
and it is a favorite that her
mother, Lillah, likes to
make in the fall—it’s per-
fect for Halloween. If you want to
top this cake with a glaze, the Choco-
late Cinnamon Glaze (page 451),
Chocolate Dream Glaze (page 447),
or Chocolate Marshmallow Frosting
(page 439) would carry on that good
chocolate flavor. Or just dust it with
some confectioners’ sugar as I do
here. This cake is scrumptious
warm, when the chocolate chips are
still melted, gooey, and wonderful.
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SERVES: 16
PREPARATION TIME: 10 MINUTES
BAKING TIME: 42 TO 46 MINUTES
Vegetable oil spray for misting the
pan
Flour for dusting the pan
1 package (18.25 ounces) plain
yellow cake mix
3
1 can (15 ounces; 1 ⁄4 cups)
pumpkin
1 ⁄4 cup water
2 large eggs
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 cup semisweet chocolate chips
1 cup finely chopped pecans
1 tablespoon confectioners’ sugar,
for garnish
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly
mist a 12-cup Bundt pan with vegetable
oil spray, then dust with flour. Shake out
the excess flour. Set the pan aside.