Pumpkin Chip Cake Food

CHOCOLATE CHIP PUMPKIN CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

PUMPKIN CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
• Mix wet ingredients in large mixing bowl.
• In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
• Pour batter into prepared pan.
• Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

PUMPKIN-CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
• In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
• In a large mixing bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scrape down the sides of bowl as needed.
• With the mixer on med-low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition; stir in the pumpkin and vanilla; stir in the milk.
• Turn the mixer to low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
• Stir in the chocolate chips and walnuts.
• Scrape batter into prepared pan and smooth the top with a rubber spatula.
• Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
• Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic, for up to 1 week.

WHITE CHIP PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350. Grease 12 cup bundt pan.
• Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
• Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
• Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
• Cinnamon Glaze:.
• Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.

PUMPKIN CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F Mist an 8-inch square pan with cooking spray and then line with parchment paper. Melt the butter needed for recipe and let cool.
• Whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.
• Stir in baking soda, baking powder, pumpkin spice and salt.
• Stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix).
• Fold in chocolate chips and walnuts.
• Scrape batter into pan and smooth top.
• Bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes.
• Let cool in pan on a wire rack for 5 minutes. Invert onto rack and then immediately turn right side up onto another rack to cool completely.