Pumpkin Chocolate Chip Bundt Cake

  Posted on October 19, 2009  by Leslie Blythe  2 comments

The Beauty of a Bundt

First, the Sopranos party was a huge success and loads of fun.  However, I will follow up with this once I get the photos off my daughter’s camera.

This post is about baking, my least favorite subject.  I generally don’t like to bake.  It’s way to persnickety for me.  Since I don’t enjoy it, things don’t usually turn out that great.  The one thing I discovered is that bundt cakes are the ticket!  They are easy, delicious, feed lots of people and look nice.  I make a lot of them.

Here is a simple, autumnal recipe for Chocolate Chip Pumpkin Cake that is really good.

This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it’s a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it…it is a super cake recipe.   You can also pour chocolate sauce over it.

Pumpkin Chocolate Chip Bundt Cake

2 1/2 cups sugar
1 cup oil
3 eggs
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 (15 oz) can solid-pack pumpkin
1 cup mini chocolate chips

Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips. Transfer to a Bundt pan; bake for 60-65 minutes, or until done.