I wanted to make a chocolate chip pumpkin cake Duff style, but the store does not carry canned pumpkin in the summer. However, they do have fresh sweet potatoes. I microwaved two large sweet potatoes until they were soft, about seven minutes. Then I scoped out the fleshed, mashed with a fork, and then added them to the recipe below. They results were awesome, and it made an almost healthy cake even healthier.
Pumpkin Chocolate Chip Cake Recipe
Source
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
1 yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
1/2 cup apple butter
1/4 cup canola oil
2 large eggs
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup dark chocolate chips
powdered sugar for dusting
Preparation:
Preheat oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray.
Combine the first eight ingredients (through vanilla extract) in a large bowl or the work bowl of an electric mixer. Using a handheld electric mixer or stand mixer, beat on medium until ingredients are well-combined.
Stir in chocolate chips.
Pour batter into prepared pan. Bake 35-45 minutes or until a knife inserted in the center of the cake comes out clean. Let cool 15 minutes. Dust with powdered sugar.
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