Frosted chocolate pumpkin cake

Yield: 16 Servings

Measure Ingredient
1¾ cup All-purpose flour
2½ teaspoon Baking powder
1¼ teaspoon Pumpkin pie spice
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Packed brown sugar
½ cup Butter; softened
3 \N Eggs
1 cup Solid pack canned pumpkin
¾ cup Milk
½ \N (12-oz) Nestle Toll House Little Bits semi-sweet chocolate
1 pack (8-oz) cream cheese; softened
2 tablespoons Butter; softened
1 teaspoon Vanilla extract
¾ cup Sifted confectioners' sugar
2 tablespoons Nestle Toll House Little Bits semi-sweet chocolate
2 tablespoons Finely chopped nuts

CAKE

CREAM CHEESE FROSTING

GARNISH

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 <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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