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Chocolate-Pumpkin Cake
Chef:  Jean Lorenz - Sanford, CO          Category:  Desserts

2 3/4 cup flour
3/4 cup unsweetend cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup butter or margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla
4 eggs
1 (15 oz.) can pumpkin
1 1/2 cups walnuts, chopped
powdered sugar (optional)

Directions: Thoroughly grease and flour a 3 quart fluted tube pan. Set aside. Mix well flour, cocoa, baking powder, baking soda, salt and spice; set aside. In large bowl with electric beater, cream butter, sugar and vanilla. Add eggs one at a time, beating well after each. Stir in half the flour mixture, then the pumpkin, then the remaining flour mixture just until well blended. Stir in walnuts. Turn batter into pan; smooth top. Bake in 325°F oven 80 to 90 minutes, or until toothpick inserted into cake comes out clean. Cool on rack 15 minutes, then invert on rack to cool completely. Dust with powdered sugar before serving if desired.