Fudgy Chocolate Pumpkin Cake

 

Ingredients

• 1 cups all purpose flour
• 2/3+ cup unsweetened cocoa powder, preferably Fry’s
• 3/4 tsp baking soda
• 1/2 tsp baking powder/
• 1/2 tsp  salt
• 1/2 of 3/4 cup pumpkin/squash
• 3/4 cup honey & sugar
• 1 eggs
• 1 tsp vanilla
• 3/4 cups buttermilk
• chocolate chips

Instructions

• Preheat oven to 325F. NO HOTTER!! BE PATIENT!!
• Butter med. oval white pan.
•  Sift flour with cocoa, baking soda, baking powder and salt into a medium-sized bowl. 
• Stir until mixed. Beat butter with sugars in a large bowl, using an electric mixer on medium, for 3 min. 
• Add eggs, one at a time, beating well and scraping down sides of bowl after each addition. 
• Beat in vanilla.
•  beat one-third of flour mixture into butter mixture, then add half the buttermilk. 
• Repeat additions, scraping down sides until well mixed.
• Bake in centre of oven until a cake tester inserted in centre of cakes comes out clean, 25 to 30 min. 
• Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto rack. Remove parchment. Let cool completely, about 1 hour.