Okay ladies, I'm a huge Ace of Cakes fan and a while back he was on Rachael Ray and made a pumpkin chocolate chip cake. I have yet to find a recipe, so i was thinking of making my own.
I figured i could use a pumpkin cake recipe and just add chocolate chips to it.
So my question is do yall think i need to change something like add less of something in the pumpkin cake recipe??????? Add more liquid????
Any help would be greatly appreciated.
I don't know the answer to your question, but here's a bump, because that sure does sound like something I'd like to make also!
What's in the original pumpkin cake recipe. Does it hold up firm? Can't really help you by telling what to add or take away without the recipe.
I know that in my recipe I don't change anything. I use the same pumpkin recipe for muffins, quick bread, cake and pumkin bars..... YUMMYYY...
There's a dump load of p/cc recipes out there!
I don't know if doctoring your regular recipe is necessary...If I were attempting it with my regular one, I'd probably just toss in some minis and be done with it.
This is from Cooks.com, fairly easy and a sturdy cake.
PUMPKIN - CHOCOLATE CHIP CAKE
3 c. flour
2 c. sugar
2 c. pumpkin
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
2 c. chocolate chips
2 c. walnuts
1 c. oil
Mix all ingredients together. Bake at 350 degrees for 1 hour.
Take a box mix of Dunkin Hines Yellow, follow the measurements for the ingredients on the box but substitute the water with milk, add one box of jello vanilla instant pudding, 1/2 cup sour cream,one can of pumpkin (its the size that you use to make two pies with), add a teaspoon of vanilla, a 1/2 cup sugar, 1 tablespoon of cinnomin, 1 teaspoon of ginger, 1 teaspoon of cloves, and one teaspoon of fresh grated nutmeg.
I make this for my cakes as well as muffins. They dont stick around too long in my house!