Pumpkin Chocolate Chip Cake

Sometimes my 3-year-old calls me Mom but most of the time I’m Mama to her.

However, lately, she’s been using an entirely new name for me.

Butmom.

3-year-old: Can I watch cartoons?

Me: No, you’ve watched enough cartoons today.

3-year-old: Butmom…

3-year-old: Can I have candy?

Me: No, you’ve already had dessert.

3-year-old: Butmom…

3-year-old: I don’t want to brush my teeth.

Me: Well, too bad. You have to brush them anyway.

3-year-old: Butmom…

No, my name is not butmom, thankyouverymuch.

Pumpkin Chocolate Chip Cake

Ingredients

1 (29 oz.) can pumpkin puree (not pumpkin pie filling)

¼ cup cocoa powder

2 teaspoons ground cinnamon

½ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 cup light brown sugar

½ cup granulated sugar

3 eggs

1 (12 oz.) can evaporated milk

1 box butter or yellow cake mix

¾ cup semi-sweet chocolate chips

1 cup (2 sticks) unsalted butter, melted

Directions

  1. Preheat oven to 350⁰F.
  2. In a large mixing bowl, add pumpkin, cocoa powder, cinnamon, salt, cloves, nutmeg, brown sugar, granulated sugar, eggs, and evaporated milk. Whisk to combine.
  3. Pour mixture into a greased 9×13 inch baking pan. Sprinkle cake mix and chocolate chips over the pumpkin mixture. Drizzle butter over the cake and chocolate chips.
  4. Bake for 60 minutes. Let cool on a wire rack for 30 minutes to an hour. Refrigerate for 1-2 hours, or until pumpkin has solidified, before serving.
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