Hot Chocolate Pumpkin Cake

• 1 can (15 ounces) pumpkin
• 2 cups sugar
• 3 large eggs, room temperature
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground chipotle pepper
• 1/2 teaspoon salt
• 1 package (12 ounces) miniature semisweet chocolate chips
• Baking cocoa or confectioners' sugar, optional

1. Preheat oven to 350u0b0. Generously grease and flour a 10-in. fluted tube pan.
2. Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
3. Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

pumpkin, sugar, eggs, brown sugar, butter, canola oil, vanilla, allpurpose, baking soda, ground cinnamon, ground nutmeg, ground chipotle pepper, salt, chocolate chips, baking cocoa

Taken from www.tasteofhome.com/recipes/hot-chocolate-pumpkin-cake/ (may not work)