This is one of my favorite cakes to make in the fall, it’s moist, delicious and versatile. I’ve made several wedding cakes with this recipe. It was very popular covered and filled cream cheese frosting. For my nephew Steven’s groom’s cake I poured chocolate ganache over it and filled it with whipped ganache, oh my goodness! One bride didn’t like chocolate (what?!?) so we substituted pecans, it was amazing. I have also mailed them and they have held up well. It can be baked as a layer cake or in a loaf pan for bread but my favorite is in a bundt pan sprinkled with powdered sugar. Give it a try, you might decide to add it to your Thanksgiving menu!
Pumpkin Chocolate Chip Cake
3 c. flour
2 c. sugar
4 eggs
1 15 oz. can of pumpkin (not pie filling)
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1 12oz package semi-sweet chocolate chips
1 c. oil
In a large bowl, mix all ingredients well. Be sure to scrape the sides and bottom of the bowl while mixing. Bake at 350° for 1 hour, adjust baking time for loaf or bundt pan by adding about 10 minutes or so. If baking in three layers, reduce the baking time; to be safe I recommend checking for doneness after baking 35 minutes. Instead of chocolate chips you can substitute (or add) 2 c. chopped pecans, delicious!
He saved us, not because of works done by us in righteousness, but according to his own mercy, by the washing of regeneration and renewal of the Holy Spirit, whom he poured out on us richly through Jesus Christ our Savior, so that being justified by his grace we might become heirs according to the hope of eternal life. ~ Titus 3:5-7 (ESV)
