Monday, October 28, 2013

Chocolate Chip Pumpkin Cake

Some people collect stamps or coins.

I collect recipes.

Some folks devour novels, while I prefer cookbooks.

Indeed, much of my life, I have been in denial of my infatuation with food. I like to look at pictures, follow people on Pinterest that are creative in presenting and photographing their food-fare. And judging from the stacks and boxes in my office and kitchen, I also enjoy printing recipes that I think I may want to remember.

Just glancing through, you can clearly see that its so much about the flavors of autumn. Fresh ingredients like cinnamon, ginger, nutmeg, and a pinch of clove, apples, caramel, chocolate, real butter and cream cheese dominate the lists.

And pumpkin.

One of my very favorite cook books is written all about chocolate. Published in 1987, this copy of  Nestle Toll House Recipe Collection has some of our most tried-and-true choice recipes, held together by mere threads of book binding.

Few things make me feel as content as pulling out the old white Kitchen Aid mixer, which belonged to my mom, to whip up something yummy. When I went to bake this family favorite, I decided to double the recipe. One for some other folks and one for my own loved ones. I learned long ago if making something to give, that I need to make some to stay as well. 

1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
1 ¼ pumpkin pie spice
½ teaspoon salt
1 cup firmly packed brown sugar
½ cup butter, softened
3 eggs
1 cup solid pack canned pumpkin
¾ cup milk
1 cup Little Bits semi-sweet chocolate (I use regular sized chips)

Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
¾ cup confectioners’ sugar

2 tablespoons semi-sweet chocolate
2 tablespoon finely chopped nuts

Cake: Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, pumpkin pie spice, baking soda and salt; set aside

In a large bowl, combine brown sugar and butter; beat until creamy. Beat in eggs and pumpkin. Gradually beat in flour mixture alternately with milk. Stir in semi-sweet chocolate pieces. Pour into greased 9x13 baking pan. Bake at 350 degrees for 35-40 minutes. Cool completely.

Cream Cheese Frosting: In small bowl, combine cheese, butter and vanilla extract; beat until creamy. Gradually add confectioners’ sugar; beat well

Garnish: In cup, combine 2 tablespoons semi-sweet chocolate pieces and nuts.

Frost cooled cake with Cream Cheese Frosting. Sprinkle with garnish.
 (I lightly chop nuts and chips)

Happy last Monday in October!

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© Rhonda Quaney