Recipe - Frosted Chocolate Pumpkin Cake

CAKE
1 Three fourths cup Allpurpose flour
2 One half teaspoon Baking powder
1 One fourth teaspoon Pumpkin pie spice
One half teaspoon Baking soda
One half teaspoon Salt
1 cup Packed brown sugar
One half cup Butter; softened
3 Eggs
1 cup Solid pack canned pumpkin
Three fourths cup Milk
One half (12oz) Nestle Toll House
Little Bits semisweet
chocolate

CREAM CHEESE FROSTING
1 pack (8oz) cream cheese;
softened
2 tablespoon Butter; softened
1 teaspoon Vanilla extract
Three fourths cup Sifted confectioners' sugar

GARNISH
2 tablespoon Nestle Toll House Little
Bits semisweet chocolate
2 tablespoon Finely chopped nuts

Cake: Preheat oven to 350 degrees. In small bowl, combine flour, baking
powder, pumpkin pie spice, baking soda and salt; set aside. In large bowl,
combine brown sugar and butter; beat until creamy. Beat in eggs and
pumpkin.

Gradually beat in flour mixture alternately with milk. Stir in Nestle Toll
House Little Bits semisweet chocolate. Pour into greased and floured
13x9inch baking pan. Bake at 350 degrees for 3540 minutes. Cool
completely on wire rack.

Cream Cheese Frosting: In small bowl, combine cream cheese, butter an1
vanilla extract; beat until creamy. Gradually add confectioners' sugar;
beat well.

Garnish: In cup, combine 2 tablespoons Nestle Toll House Little Bits
semisweet chocolate and nuts.

Frost cake with Cream Cheese Frosting. Sprinkle with Garnish. Keep frosted
cake refrigerated until ready to serve. Makes one cake.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.