December 07, 2009

Chocolate Swirl Pumpkin Gingerbread Cake

This is a very good recipe that is very fallish. I got it from
Rookie-Cookie.. Very cool blog, anyway, here it is:
Chocolate Swirl Pumpkin Gingerbread Cake
6 oz. (1/2 bag) of semi-sweet chocolate chips

2 cups flour

2 tsp baking powder

2 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup molasses

1/2 cup pumpkin puree

1/2 cup boiling water

Whipped cream, for serving

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Melt chocolate chips in microwave.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Whisk and set aside. In a large bowl, combine the sugar and butter and beat until light and fluffy. Add eggs and mix until incorporated. Stir in molasses and pumpkin. Finally, stir in the boiling water.

Pour half the batter into the prepared pan. Blob half the chocolate in a swirl pattern. Pour on the remaining batter and then top with the remaining chocolate. Run a butter knife through the batter to better swirl the chocolate, but not until fully incorporated.

Bake for 30-40 minutes or until an inserted toothpick comes out clean. Serve with a dollop of whipped cream.

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