Pumpkin Chocolate Chip Cake

Submitted by Debber

"Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!"

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photo by Debbie R.

Ready In:: 1hr 25mins
Ingredients:: 10
Yields:: 1 13x9 pan
Serves:: 16

ingredients

1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips

directions

Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
Mix wet ingredients in large mixing bowl.
In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
Pour batter into prepared pan.
Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

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Reviews

I followed the recipe without substitutions and I loved it. Very moist and the semi-sweet chocolate really balanced out the pumpkin. My bundt was done in about 1 hr and 10 minutes. I can't wait to make this again-- definitely a keeper! Made for Recipe Swap 14.

Rhonda in Texas
I really enjoyed this recipe, although I did find it a little oily for my liking. I cut back the sugar to 1 cup because I thought two cups was a little too much, especially with the chocolate chips. I enjoyed this very much.

Studentchef
This was pretty good. This actually has less sugar than other pumpkin recipes (not including the choc. chips). I kept the sugar but cut the (regular sized) choc. chips to 1 C. It came out not as sweet as other recipes, but my DD likes it, which is good. I put 1/4 C soy protein powder in it to get more protein into her too. I used w.w. pastry flour, sucanat and 1/2 Smart Balance oil and 1/2 applesauce. I filled the muffin cups full and they made 24 muffins. I'm going to put the recipe in my private file with the changes to see how it affects the fat and sugar. Thanks Debber.

WI Cheesehead
A delicious breakfast! Because it was being served as breakfast and not dessert, I cut the sugar in half. I also used a finely chopped semisweet bar because I had that but no chips. I can't wait until tomorrow when the pumpkin has melded with the other flavors. These kinds of breads usually get even better the next day.

Debbie R.

RECIPE SUBMITTED BY

Debber

212

<img src=http://pages.prodigy.net/indianahawkeye/newpage21/10.gif alt=/ /> <>< wife & mother of seven (four adopted foster children grown up now & three biologicals)--my baby(!!!) is a 12th grader! ... plus five grandkids (ages 5 - 21 y.o.); been married 34 years now to the *same wonderful <>< man.* ..... Love cooking and being the happy little home-maker. ..... Enjoy writing my own blogs and maintaining their FB pages: Blog, Facebook, Pinterest:  TitusTwoFriends.blogspot.com (Twitter handle @Titus2Friends ) Blog, Facebook, Pinterest:  NatureStudyLessons.blogspot.com (Twitter handle @NatureLessons )  Pinterest:  <a href=http://pinterest.com/debberlynn></a>http://pinterest.com/debberlynn/   Instagram:  <a href=http://instagram.com/debberlynn>http://instagram.com/debberlynn</a> ..... as well as quilting, writing, flower-gardening, and home-organizing, ...and very active in our <>< church, Bible study, teaching, and singing alto in choir. 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