Hot Chocolate Pumpkin Cake

Name: Hot Chocolate Pumpkin Cake
Yield: 16 servings
Cuisine: Dessert
Ingredients: 1 can (15-ounce) pure pumpkin (not pumpkin pie); 2 cups sugar; 3 large eggs; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, melted; 1/2 cup canola oil; 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract; 1 teaspoon Nielsen-Massey Pure Chocolate Extract; 3 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 1/4 miniature semisweet chocolate chips; 1/2 cup marshmallow creme, optional; miniature marshmallows, optional

This Hot Chocolate Pumpkin Cake will make all your worries melt away! Simple to make, this decadent dessert is great to share with friends and family.

Ingredients

USMetric

1 can (15-ounce) pure pumpkin (not pumpkin pie)
2 cups sugar
3 large eggs
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1/2 cup canola oil
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1 teaspoon Nielsen-Massey Pure Chocolate Extract
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3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 miniature semisweet chocolate chips
1/2 cup marshmallow creme, optional
Miniature marshmallows, optional

Directions

Preheat oven to 350°F degrees. Generously grease 10-inch bundt pan with shortening or non-stick cooking spray.

Using an electric mixer, beat pumpkin, sugar, eggs, brown sugar, butter, canola oil and extracts until blended.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to pumpkin mixture.

Stir in chocolate chips.

Add to prepared pan. Bake for 55-65 minutes or until toothpick inserted into center comes out clean. Cool in pan for 30 minutes before removing and placing on a wire rack; cool completely before drizzling marshmallow creme over top.