This is the second pumpkin dessert in a row, but there’s a reason for that. When I make something with pumpkin, I usually use 1 cup, or about half a can. The other half of the can ends up in a container in the fridge and stays there until I discover it again after it’s gone bad. But not this time. If you’ve never had a chiffon cake, it’s a little more dense and substantial than an angel food cake. The pumpkin flavor in this cake isn’t overpowering; it’s a subtle pumpkin spice cake. Also, make sure you use mini chocolate chips. The full-size chocolate chips would be a little heavy for this and could sink to the bottom of the cake.
Adapted from Rachael Ray Magazine