This light, fluffy cake combines all the goodness of spice cake and chocolate!
Course: Dessert, Snack
Keyword: cake, chocolate, pumpkin
Author: Beth Cato
1 1/4cupspumpkin puree
1/2cupvegetable oil or canola oil
1cupwhite whole wheat flour or whole wheat flour
1 1/2teaspoonbaking powder
1cupsemi-sweet chocolate chips
6Tablespoonsunsalted butter softened
3Tablespoonsmilk or half & half
1 1/2teaspoonsvanilla extract
1/3cupbaking cocoa sifted
2 1/2 - 3cupsconfectioners' sugar
Making the cake
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.
In a large bowl, beat together the pumpkin puree, sugar, oil, and eggs. In a separate bowl, sift together the flours, baking powder, baking soda, salt, and spices. Gradually beat the dry mix into the wet. Fold in the chocolate chips.
Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Let cool to room temperature, or chill in fridge if desired.
In a large bowl, beat butter until creamy. Add in the milk, vanilla, and cloves. Slowly beat in the cocoa and the base amount of confectioners' sugar, adding more if needed to reach spreadable consistency. Cover the top of the cake. Slice within pan, or use foil to lift cake onto cutting board.