Katie says, "This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds."
From Marie, you can use any of the baking chips ... I particularly like the cinnamon chips - and the white chocolate chips are great, as well as the butterscotch chips!
1# pumpkin, cooked fresh or canned
1-1/2 C. sugar
1/2 C. buttermilk
1/3 C. canola oil
1/3 C. water
2 eggs + 2 egg whites
1 t. vanilla extract
2 C. all-purpose flour
1 T. baking cocoa
1-1/2t. ground cinnamon
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. each of ground nutmeg, allspice & cloves
1/2 C. raisins
1/4 C. miniature semisweet chocolate chips
Reduced-fat vanilla ice cream, optional
In large bowl, beat pumpkin, sugar, buttermilk, oil, water, eggs & egg whites, and vanilla until well blended.
In small bowl, combine flour, cocoa, cinnamon, baking soda, baking powder, salt, nutmeg, allspice & cloves; gradually beat into pumpkin mixture until blended. Stir in raisins, and chips.
Transfer to a 10” fluted tube pan coated with cooking spray. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with ice cream or freshly whipped cream.