Pumpkin Chocolate Chip Cake
(15 oz.) pure pumpkin puree
chocolate chips, mini
finely chopped pecans
powdered sugar for garnish
1Spray 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside. Set oven to 350 degrees.
2Place cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in a large mixing bowl. Blend with an electric mixer on low speed 1 minutes. Scrape down the sides of the bowl.
3Increase mixer speed to medium and beat for 2 minutes, scraping down sides again if needed. The batter should look thick and well combined.
4Fold in chocolate chips and pecans, making sure they are well distributed. Spoon batter into prepared pan, smooth out the top.
5Bake in center of oven for 42-46 minutes, until lightly browned and cake springs back when lightly pressed with finger.
6Remove pan from oven when done and place on a wire rack to cool 20 minutes. Run a long sharp knife around edge of cake, and invert onto the rack to cool completely.
7Dust with powdered sugar and serve!
Originally Posted: Mon, Oct 10, 2011