Pumpkin-Chocolate Pound Cake

Looking for a delicious dessert idea made using Gold Medal® all-purpose flour? Then check out this pumpkin-chocolate pound cake recipe that’s perfect to serve a group.

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Prep Time 15 min
Total Time 2 hr 25 min
Servings 16

Ingredients

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

Glaze

1 1/2: cups powdered sugar

2: to 3 tablespoons milk

1/2: teaspoon vanilla

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Directions

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.