Chocolate Chunk Pumpkin Cake

Summary

Handwritten recipe (titled "Choc. Chunk Pumpkin Cake" on the page) for a spiced pumpkin bundt cake studded with chunks of bittersweet or semisweet baking chocolate.

Key contents

• Ingredients: nonstick spray for baking; 3 cups all-purpose flour; 2 1/4 cups sugar; 3/4 cup packed brown sugar; 1 tablespoon pumpkin pie spice or apple pie spice; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 6 oz bittersweet or semisweet baking chocolate, chopped into chunks (about 1 1/2 cups); 15 oz can pumpkin; 3/4 cup butter (melted); 6 eggs (slightly beaten)
• Method: 1. Use nonstick spray on a 10-inch bundt pan. 2. In a small bowl, toss about 1/2 cup of the flour with the chocolate chunks; set aside. 3. In a large bowl, combine remaining flour, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. 4. In another bowl, combine pumpkin, melted butter, and eggs. Add to the flour mixture; stir until mixed. Add the floured chocolate chunks; stir. Pour into the pan. 5. Bake for 60 to 70 minutes at 350°F (preheat oven), or until a toothpick comes out clean. Cool in the pan 5 minutes, then 30 minutes on a cooling rack. ("Eat!" — writer's closing note.)
• Physical artifact: single handwritten sheet, blue-lined notebook-style paper, blue ballpoint, numbered/circled steps. No attribution or date.