Yield: 16 Servings
|1¾ cup||All-purpose flour|
|2½ teaspoon||Baking powder|
|1¼ teaspoon||Pumpkin pie spice|
|½ teaspoon||Baking soda|
|1 cup||Packed brown sugar|
|½ cup||Butter; softened|
|1 cup||Solid pack canned pumpkin|
|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|
CREAM CHEESE FROSTING
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, .