Pumpkin-Chocolate Pound Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1.3 cups brown sugar packed
• 1 cup butter softened
• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 4  eggs 
• 3 cups flour all-purpose
• 1 cup granulated sugar 
• 0.5 cup milk 
• 2 tablespoons milk 
• 1.5 cups powdered sugar 
• 1 tablespoon pumpkin pie spice 
• 0.5 teaspoon salt 
• 1.3 cups semi chocolate chips 
• 0.5 teaspoon vanilla 
• 2 teaspoons vanilla 

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
2. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy.
3. Add eggs, one at a time, beating on low speed after each addition until blended.
4. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
5. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick.
6. Drizzle glaze over cake.
7. Sprinkle with remaining 1/4 cup chocolate chips.