Chocolate Chunk Pumpkin Cake

“It might not be the most beautiful and artistic cake in the world but it is one of the best tasting. It's texture is perfect for the new, more intricate, bundt pans. If you have one why not take advantage of it?”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.
  2. In a small bowl set aside 1/2cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.
  3. In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.
  4. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings
  5. Molasses Glaze: In a small saucepan melt 1/4 cup butter; stir in 1/3 cup packed brown sugar, 1/4 cup dark-color corn syrup, and 2 tablespoons molasses. Bring to simmer. Cook, uncovered, 3 minutes or until slightly thickened. Cool 5 minutes; spoon over cake.
  6. Molasses Whipped Cream: In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 2 to 3 teaspoons molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon. Pass with cake.

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