It is officially  Fall and that means it's time to cozy up to watch football in our Broncos sweats, put in my favorite wallflower-Leaves, and of course it's the season for Pumpkin Spice everything! I am not personally a big fan of the pumpkin spice craze and all things pumpkin flavored- like pumpkin chapstick, pumpkin scented massage oil and pumpkin oreos....EWW!! But I really do enjoy the transition from summer time smells and tastes to autumn scents and fall comfort foods, especially when I get to enjoy my favorite fall sweet....
October's Favorite Thing....Chocolate Chip Pumpkin Cake
Several years ago, I was on a mission to find a chocolate chip pumpkin cake or bread that tasted as delicious as the one my uncle brought to a family gathering just before he passed away. I searched for a recipe to find one not too dry, sweet or pumpkin-y and this marbled chocolate and pumpkin cake is perfect!There is no frosting (although a chocolate drizzle or whipped cream might be delicious) but it is plenty sweet and it's very festive for this time of year! I've been making the cake for 5 years now and it's become a staple for my family and our fall get togethers.  
  Chocolate Chip Pumpkin Cake 

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup (6 ounces) semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.  
2. In  separate bowl, combine the flour, baking powder, baking soda and cinnamon.  
3. Add dry mixture to the creamed mixture alternately with the pumpkin, beating well after each addition. Fold in chocolate chips.
4. Divide batter in half. Stir melted chocolate into one portion.  
5. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
6. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. 7. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.
While Team E didn't walk in this year's JDRF walk, I am proud to say that Team E raised $6,945! Thank you all so much for your donations, your support and most importantly, your friendships.  I can't put in to words how grateful we are to have so many kind and caring people in our village. Thank you for helping us create a world without Type One Diabetes.
Wishing you a healthy and happy October!

Bryn Rath
Tranquil Massage
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