Preheat the oven to 350 degrees F (180 degrees C).
Unsalted Butter (1/4 cup)
in a hot skillet. Remove from the heat and stir in the
Brown Sugar (1/2 cup)
. Let that cool before whisking in the
. Once cooled and egg is whisked in, add the
Vanilla Extract (1/2 tsp)
Canned Pumpkin Purée (1/3 cup)
to the mix and stir until incorporated.
Whole Wheat Flour (1 cup)
Baking Soda (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1/4 tsp)
in a medium bowl. Then add the dry ingredients to the pumpkin mixture.
Finally stir in those
Walnuts (1/2 cup)
Semi-Sweet Chocolate Chips (1/2 cup)
. Smooth the top and place in a preheated oven for 15 to 20 minutes.
When done baking, let the cake cool on a wire rack before enjoying. If you want this cake to really shine, you’ve got to have the whipped cream.
For whipped cream, start with
Heavy Cream (2 cups)
Powdered Confectioners Sugar (2 Tbsp)
Vanilla Extract (1 Tbsp)
. Using an electric mixer, beat for about 5 minutes until it is the consistancy you want.