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  • Frosted Chocolate Pumpkin Cake

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    Frosted Chocolate Pumpkin Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 c. All-purpose flour
    • 2 1/2 tsp Baking pwdr
    • 1 1/4 tsp Pumpkin pie spice
    • 1/2 tsp Baking soda
    • 1/2 tsp Salt
    • 1 c. Packed brown sugar
    • 1/2 c. Butter, softened
    • 3 x Large eggs
    • 1 c. Solid pack canned pumpkin
    • 3/4 c. Lowfat milk
    • 1/2 x (12-ounce) Nestle Toll House Little Bits semi-sweet chocolate
    • 1 pkt (8-ounce) cream cheese, softened
    • 2 Tbsp. Butter, softened
    • 1 tsp Vanilla extract
    • 3/4 c. Sifted confectioners' sugar
    • 2 Tbsp. Nestle Toll House Little Bits semi-sweet chocolate
    • 2 Tbsp. Finely minced nuts

    Directions

    1. Cake: Preheat oven to 350 degrees. In small bowl, combine flour, baking pwdr, pumpkin pie spice, baking soda and salt; set aside. In large bowl, combine brown sugar and butter; beat till creamy. Beat in Large eggs and pumpkin.
    2. Gradually beat in flour mix alternately with lowfat milk. Stir in Nestle Toll House Little Bits semi-sweet chocolate. Pour into greased and floured 13x9-inch baking pan. Bake at 350 degrees for 35-40 min. Cold completely on wire rack.
    3. Cream Cheese Frosting: In small bowl, combine cream cheese, butter an1 vanilla extract; beat till creamy. Gradually add in confectioners' sugar; beat well.
    4. Garnish: In c., combine 2 Tbsp. Nestle Toll House Little Bits semi-sweet chocolate and nuts.
    5. Frost cake with Cream Cheese Frosting. Sprinkle with Garnish. Keep frosted cake refrigerated till ready to serve.
    6. Makes one cake.

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