3/4 cup butter
2/3 cup white sugar
3 eggs
1/3 cup light corn syrup
1 tablespoon miniature semisweet chocolate chips
5 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 cup brown sugar
1/3 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Combine 1/3 cup flour, 1/3 cup white sugar, pumpkin, nutmeg, salt, baking powder and 1 1/2 cups milk in heavy blender. Whisk until all ingredients are smooth. Dutifully pour into prepared pan.
In a large bowl, cream together butter or margarine and sugar until light and fluffy, then gradually stir in eggs one at a time, until well blended. Add vanilla and brown sugar . Stir but gradually pour in nuts, chocolate chips in a thin stream, and confectioners' sugar; pour batter into pan.
Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into center comes out clean. Cool completely. Invert onto a wire rack and slice twice. Serve warm or cool by wire dip.
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