White and Dark Chocolate Pumpkin Cake
This White and Dark Chocolate Pumpkin Cake, with a cinnamon and sugar topping, is moist, easy to make, and it’s good down to the last crumb!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1 ½ cups canola oil
- 1 ½ cups semisweet semisweet chocolate chips and white chocolate chips, divided
- ¼ cup sugar
- ½ tsp. cinnamon
Instructions
- In a large bowl, combine the flour, cinnamon, salt and baking soda.
- In a separate bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in 1 1/4 cups chocolate chips (reserve the other ¼ cup for the topping).
- Pour the cake into a greased 9×13 pan.
- Mix together ¼ cup sugar and ½ tsp. cinnamon and lightly sprinkle over the cake. Sprinkle the remaining 1/4 cup chocolate chips on top. Bake at 350° for 45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before serving.
- Serve warm with fresh whipped cream or a scoop of vanilla ice cream.
Notes
Reposted from July 2014.