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    You are in: Home / Recipes / Pumpkin Chocolate Chip Cake Recipe
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    Pumpkin Chocolate Chip Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    RunninLion's Note:

    This recipe is from the Seasons of Central Pennsylvania Cookbook. I've made it numerous times and it never fails to impress. The original recipe used two loaf pans, but I found that it took much too long to bake through so I usually make it in a brownie pan. The choice is yours to make. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Prepare an 11 x 7 brownie or cake pan by spraying with nonstick cooking spray.
    2. 2
      In a large mixing bowl, sift together flour, salt, nutmeg, cinnamon, sugar and baking soda.
    3. 3
      In a small mixing bowl, combine oil, water, eggs, pumpkin and mix well.
    4. 4
      Make a well in the center of the dry mixture and add liquid mixture plus the chocolate chips. Stir together to combine.
    5. 5
      Pour batter into prepared pan and bake for 45-55 mins or until toothpick inserted near center comes out clean.
    6. 6
      Prepare glaze by heating butter in small saucepan. Once butter is lightly golden stir in sugar and vanilla.
    7. 7
      Stir in hot water until desired consistency is reached. Drizzle over cooled cake and allow glaze to harden.

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    Nutritional Facts for Pumpkin Chocolate Chip Cake

    Serving Size: 1 (231 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 782.9
     
    Calories from Fat 305
    39%
    Total Fat 33.9 g
    52%
    Saturated Fat 11.2 g
    56%
    Cholesterol 84.0 mg
    28%
    Sodium 564.9 mg
    23%
    Total Carbohydrate 118.5 g
    39%
    Dietary Fiber 2.9 g
    11%
    Sugars 85.8 g
    343%
    Protein 7.5 g
    15%

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