Pumpkin Cake With Dark Chocolate Chunks

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• Step 1

  Preheat the oven to 300 degrees. Grease an 8-inch cake pan with no-stick spray and line with parchment. Grease again and set aside.

• Step 2

  In a small bowl, mic the flour, baking soda, and salt. Set aside.
  In a medium bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, pumpkin, vegetable oil, and vanilla until well combined.

• Step 3

  Alternately add the dry ingredients and the milk, mixing until just combined after each addition. Stir in the chopped chocolate.

• Step 4

  Pour the batter into the prepared pan and bake for 35-40 minutes, or until the cake is set and a toothpick comes out clean.
  Immediately place the cake in the freezer for 20 minutes, then remove from the pan and let cool completely.

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