Pumpkin-Chocolate Chip Cake

Oh my, oh my! I super HEART this recipe. I clipped it from November's issue of All You magazine. The picture was absolutely mouth-watering. If I take a decent picture, I'll post it. Anyway, I LOVED the taste of the pumpkin with the mini chocolate chips. The recipe called for 1 cup of chopped walnuts, which we can't eat at our house, so I substituted 1/2 cup of chopped pecans instead. The only bad thing is that it makes 9 servings...and there's only 2 of us, which means there's a lot of cake sitting around calling my name!

Pumpkin-Chocolate Chip Cake
All You Magazine, November 2011
Makes: 9 servings

8 Tbs. (1 stick) unsalted butter, melted and cooled
1 3/4 c. sugar
3 large eggs
1 c. canned pumpkin puree
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 3/4 c. all-purpose flour
1/3 c. ilk
1 c. mini chocolate chips
1 c. chopped nut (walnuts or pecans)

1. Preheat ovn to 350. Mist an 8-inch square baking pan with cooking spray; line with parcment.

2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.

3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick insterted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

Nutrition: (per serving)
555 Cal, 29g Fat, 3g Fiber, 9g Pro, 67g Carb