Laurie’s Pumpkin Chocolate Chip Cake
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Laurie’s Pumpkin Chocolate Chip Cake
The rich flavors of pumpkin and chocolate compliment each other fabulously in this versatile quick bread. Serve some tonight!
Times
- Ready Time : 0 min
Servings
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 4 large eggs, beaten
- 2 cups sugar
- 1 1/2 cups oil
- 2 cups pumpkin
- 2 cups semi-sweet chocolate chips (12-oz bag)
Directions
- Preheat oven to 350 degrees F.
- Sift dry ingredients together.
- Beat eggs, sugar and oil until light in color.
- Add, alternately, dry ingredients and pumpkin, mixing between each addition.
- Stir in chocolate chips.
- Pour into large ungreased tube pan until half full (or 9 x 13 pan).
- Bake at 350 degrees F for 1 hour and 10 minutes, until dry in center.
Tips
This cake also may be baked in muffin tins, two 8″x8″ pans, two large loaf pans or three small ones. The baking time will be shorter if you use smaller pans or muffin tins, so keep an eye on them. This recipe can be easily halved or doubled.
Contributed by: Elizabeth Book Kratz, CKCA
Posted in
Uncategorized
Pareve , Breads, Desserts , Thanksgiving , American , Cooking for a Crowd, Dinner Tonight, Freezer Friendly , Picnic , chocolate, Fruit ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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