Toffee Chocolate Chip Pumpkin Cake

NOT TO BE OUTDONE by my comrade in cooking, I needed to get this recipe up for everyone about 3 hours ago. This is simply a fabulous cake. I slightly adapted a recipe on www.allrecipes.com (“Pumpkin Cake II”) – I have to add my own little twists and turns in every recipe I make. At Two Girls, we are all about recipes that are easy to make, taste great and look beautiful. We only look like we spent hours slaving away in the kitchen. This recipe has it all. Even my pickiest-of-the-picky two-year-old Maddie LOVED it (I cut her off after two servings). It gets some added nutrition from the whole wheat flour and the wheat bran, and it really is perfect for our chilly Central New York autumn evenings. Another nice twist would be to serve it with some homemade caramel sauce (super duper easy, recipe to follow soon), or even your favorite chocolate sauce. Enjoy!

Toffee Chocolate Chip Pumpkin Cake

Ingredients:

– 3/4 cup all purpose flour

– 3/4 cup whole wheat flour

– 2 tsp baking powder

– 1 tsp baking soda

– 1/4 tsp salt

– 2 tsp ground cinnamon

– 1 tsp ground nutmeg

– 1 1/2 cups granulated sugar

– 1 cup canola or vegetable oil

– 1/2 cup wheat bran flakes

– 1 tsp vanilla extract

– 1 29-oz can pure pumpkin

– 3 eggs

– 1 8-oz bag English toffee bits

– 1 12-oz bag milk or semisweet chocolate chips

Directions:

1) Heat oven to 350. Coat the inside of a bundt pan generously with nonstick cooking spray.

2) In a large bowl, sift together the all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3) Using the stand mixer on low speed, combine the sugar and oil. Blend in the vanilla extract and the pumpkin. Add the eggs, one at a time, with the mixer running on low speed.

4) Blend in the wheat bran flakes. Gradually add the flour mixture with the mixer running on low speed. Scrape down the sides of the bowl with a rubber spatula. Fold in the toffee bits and chocolate chips.

5) Scrape batter into prepared bundt pan. Bake for 60-70 minutes, or until a knife inserted near the center of the cake comes out clean. If the edges are browning too quickly, cover the rim of the pan with aluminum foil.

6) Remove from oven. Let stand for 10 minutes. Invert the pan onto a serving plate. Allow to cool slightly before slicing.

NOTES:

– I cannot live without my stand mixer. If you don’t have one (or if you have one but you don’t want to drag it out!), a hand mixer or even an old fashioned wooden spoon will do the job just fine.

– My oven can be quite touchy. I always start with the shortest cooking time (sometimes even less) and I always babysit it when I bake.

– The cake SHOULD slide easily out of the pan when you flip it upside down. If it doesn’t, turn it back right side up and carefully run a sharp knife around both the inside and outside edges.

~Sam~

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One thought on “Toffee Chocolate Chip Pumpkin Cake

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