Title: Frosted Chocolate Pumpkin Cake
Categories: Cake
Yield: 16 Servings

------------------------------------CAKE------------------------------------
1 3/4 c All-purpose flour
2 1/2 ts Baking powder
1 1/4 ts Pumpkin pie spice
1/2 ts Baking soda
1/2 ts Salt
1 c Packed brown sugar
1/2 c Butter; softened
3 Eggs
1 c Solid pack canned pumpkin
3/4 c Milk
1/2 (12-oz) Nestle Toll House
-Little Bits semi-sweet
-chocolate

---------------------------CREAM CHEESE FROSTING---------------------------
1 pk (8-oz) cream cheese;
-softened
2 tb Butter; softened
1 ts Vanilla extract
3/4 c Sifted confectioners' sugar

----------------------------------GARNISH----------------------------------
2 tb Nestle Toll House Little
-Bits semi-sweet chocolate
2 tb Finely chopped nuts

Cake: Preheat oven to 350 degrees. In small bowl, combine flour, baking
powder, pumpkin pie spice, baking soda and salt; set aside. In large bowl,
combine brown sugar and butter; beat until creamy. Beat in eggs and
pumpkin.

Gradually beat in flour mixture alternately with 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 minutes. Cool
completely on wire rack.

Cream Cheese Frosting: In small bowl, combine cream cheese, butter an1
vanilla extract; beat until creamy. Gradually add confectioners' sugar;
beat well.

Garnish: In cup, combine 2 tablespoons Nestle Toll House Little Bits
semi-sweet chocolate and nuts.

Frost cake with Cream Cheese Frosting. Sprinkle with Garnish. Keep frosted
cake refrigerated until ready to serve. Makes one cake.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.