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1
Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan.
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2
Set aside.
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3
In a small bowl set aside 1/2cup of the flour.
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4
In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
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5
To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.
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6
In another bowl combine pumpkin, melted butter, and eggs.
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7
Add pumpkin mixture to flour mixture; stir until combined.
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8
Add chocolate mixture.
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9
Stir until combined.
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10
Pour batter into tube pan.
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11
Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean.
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12
Cool in pan on a wire rack for 15 minutes.
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13
Gently remove cake from pan; cool 30 minutes.
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14
Brush with Molasses Glaze; cool.
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15
Served with Molasses Whipped Cream.
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16
Molasses Glaze: In a small saucepan melt 1/4 cup butter; stir in 1/3 cup packed brown sugar, 1/4 cup dark-color corn syrup, and 2 tablespoons molasses.
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17
Bring to simmer.
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18
Cook, uncovered, 3 minutes or until slightly thickened.
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19
Cool 5 minutes; spoon over cake.
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20
Molasses Whipped Cream: In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 2 to 3 teaspoons molasses.
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21
Beat with electric mixer until soft peaks form.
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22
Spoon into serving bowl.
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23
Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon.
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24
Pass with cake.
