PUMPKIN’N Pear Bread Sour Cream Chocolate Cake

RTC1700SS Manual 10/2/03 4:06 PM Page 20

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PUMPKIN’N PEAR BREAD

SOUR CREAM CHOCOLATE CAKE

1 can (15 ounces) pumpkin

1/4 cup oil

2eggs

1can (8.25 ounces) pears with liquid, mashed

11/4 cup brown sugar, firmly packed

4cups flour

1/2 teaspoon salt

2 tablespoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 cup chopped walnuts

Grease two (8 1/2" x 4 1/2 " x 2") loaf pans. In a large mixing bowl combine pumpkin, oil, eggs, pears, and brown sugar. In another mixing bowl, combine the remaining ingredients. Stir the dry ingredients into the pumpkin mixture until all the flour is incorporated. Spoon batter into prepared pans. Place the pans on the OVEN RACK in the lowest position facing up. Set the oven to 375˚F. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

1 box (18.5 ounces) chocolate cake mix with pudding in the mix

1 cup sour cream

1/3 cup water

1/2 cup oil

4 eggs

1 cup semi-sweet chocolate morsels

Grease a 10-inch bundt pan. In a large mixing bowl, combine all ingredients, except chocolate chips, using a hand mixer at low speed. Continue to mix at medium speed for about 3 minutes. Stir in the chips. Spoon the batter into the prepared pan. Place the pan with the cake on the rack in the low position facing down. Set the oven to 350˚F. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 10 minutes. Turn the cake onto a serving dish. Cool and sprinkle with powdered sugar.

Makes 1 bundt cake

Makes 2 loaves