#2577 - Chocolate Pumpkin Cake

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup Hershey's cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup Libby's canned pumpkin
2 tsp. vanilla
1 1/2 sticks softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
3 eggs + 1 egg yolk

Into a bowl sift the flour, cocoa, baking powder, baking soda and salt--stir with a spoon. In a separate bowl add buttermilk, pumpkin and vanilla--stir until mixed. In a mixer add butter, brown sugar and white sugar--beat. Add eggs and egg yolk--beat. Slowly add buttermilk mixture--beat. Slowly add flour mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.