Pumpkin season means farmers’ markets and local growers have pumpkins galore in the mountains. They’re technically a squash and extremely healthful. But combine pumpkin with chocolate chips in this delicious cake and you’ve got a match made in heaven.
Preheat oven to 325˚F.
In a large bowl combine with a mixing spoon:
1½ cups sugar
1 cup vegetable oil
Beat in one at a time:
2 tablespoons vanilla
2 cups pumpkin, cooked and pureed*
In a separate bowl, whisk together:
3 cups self-rising flour
3 teaspoons cinnamon
1 cup chocolate chips
Add to wet ingredients. Pour batter into a greased tube pan. Bake for 40–50 minutes or until top is golden brown and cake tester comes out dry.
Drizzle the cooled cake with a glaze made from:
2 tablespoons butter
½ cup chocolate chips
2 tablespoons heavy cream
Melt these ingredients together over low heat in a small saucepan. Serves 8–12.
*Or use 1 (15-ounce) can of pureed pumpkin. Sweet potato or butternut squash can also be substituted.
Recipe from The Folk School Cookbook.
You can pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.