3 cups Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/3 cups packed brown sugar
1 cup granulated sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 teaspoons vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.
Saturday, November 19, 2011
Pumpkin-Chocolate Pound Cake Recipe from Betty Crocker