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Prep 30 mins
Cook 1 hr 5 mins
Found this in Taste of Home magazine, submitted by Laurene Hunsicker of Canton, Pennsylvania. Thank you Laurene! For some reason it will not let me enter 3/4 cups for amount of pecans needed.
- 3⁄4 cup butter, softened
- 1 1⁄2 cups sugar
- 1⁄2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 (15 ounce) can solid-pack pumpkin
- 1 cup semi-sweet chocolate chips
- 3⁄4 cup pecans, finely chopped, divided
- In a large mixing bowl cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
- Divide batter in half. Stir melted to chocolate inot one portion. In a well greased 10" fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining 1/4 cup pecans.
- Bake at 325 for 65-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.
Very nice pumpkin cake recipe. We loved the addition of the chocolate chips. I'm not quite sure what you mean in step two as the ingredients do not include melted chocolate...so I just put all the batter with the chocolate chips into the bundt pan and baked it. I did use almonds in place of the pecans as a family taste preference too. Mine was finished in a little over an hour. Nice a tasty treat that I expect to make again near the holidays. Made for Fall PAC 2008.