Pumpkin Chocolate Chip Cake with Caramel

 It has been a long while since I have posted, so I have lots of new recipes and a couple of patterns I will be adding in the next few days. I served this one and it was gone before I could take a pretty picture of a single serving with ice cream on top. Watch it closely or it will be dried out if you bake to long. This recipe also works well in a 12" Dutch Oven, for a thinner more bar like cake.

Pumpkin Chocolate Chip Cake with Caramel

1 Can Pumpkin

1 White or Yellow Cake Mix

2 Eggs

1 Cup Chocolate Chips

1  12 oz bottle Caramel Ice cream topping

Liberally grease 10" Dutch Oven.

Mix first three ingredients. Pour into Dutch oven. Sprinkle evenly

with Chocolate chips.

Bake at approximately  350°  for 20 minutes, rotating Dutch oven and lid heat at about the half way point.

Carefully remove lids and gently pour all of sauce on top of cake. Replace lid and bake for 10-15 more minutes until done.

If you are not camping out in the middle of nowhere, this is excellent served with whip cream or ice cream!