Pumpkin-Chocolate Pound Cake

 

3

cups Gold Medal® all-purpose flour

1

tablespoon pumpkin pie spice

2

teaspoons baking powder

1

teaspoon baking soda

1/2

teaspoon salt

1

cup butter or margarine, softened

1 1/3

cups packed brown sugar

1

cup granulated sugar

4

eggs

1

can (15 oz) pumpkin (not pumpkin pie mix)

2

teaspoons vanilla

1/2

cup milk

1 1/4

cups semisweet chocolate chips

1 1/2

cups powdered sugar

2

to 3 tablespoons milk

1/2

teaspoon vanilla

• 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
• 2 In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
• 3 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.