Pumpkin Chocolate Chip Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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This a great cake for a cool fall night. It is very rich and moist. The cake rises very high. Note: the batter is very thick. The recipe came from a friend of mine. Ingredients:
4 eggs |
3 cups flour |
2 cups sugar |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon salt |
1 (12 ounce) package chocolate chips |
1 cup crushed walnuts (optional) |
1 (12 ounce) can canned pumpkin (for pies) |
1 cup crisco cooking oil |
Directions:
1. Preheat oven to 350.
2. Grease and flour 1 bundt pan or two large loaf pans.
3. Mix together all ingredients except chocolate chips and walnuts and beat by hand for 3 minutes-then fold in chocolate chips and walnuts.
4. Pour into pan and bake for 80 minutes.
5. Cool and then refrigerate.
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