Monday, December 1, 2008
Thanksgiving is over, but you probably have that spare can of pumpkin lying around because you overbought for the holiday. If you are that person, or you just love pumpkin so much that naturally you would have a can lying around, make this yummy cake! The oil in it creates a crispy thin crust and keeps the crumb ultra moist.
This recipe was originally called Pumpkin Walnut Cake and I have to admit, I would have preferred to keep it that way because I love nuts in cake. But I love my sister more, and she is not so nutty about nuts. So I swapped out the walnuts with chocolate chips and everyone was smiling.
Pumpkin Chocolate Chip Cake
Adapted from a recipe in the Melting Pot cookbook of the Jewish Community Center in Amherst, Massachusetts, republished in The Chosen Appetizers and Desserts
3 cups flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 large eggs
2 cups sugar
1 1/2 cups corn oil
1 can (1 lb.) pumpkin
1 cup chocolate chips tossed with a little flour (or stick to the original recipe of 1 cup coarsely chopped walnuts)
Sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, with mixer at high speed, beat eggs until yolks and whites are combined. Gradually add sugar until mixture is thick and lemon colored. Add oil.
With mixer at low speed, blend in dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Beat until smooth. Add chocolate chips. Pour into lightly greased tube or Bundt pan.
Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes. Cool 15 minutes.
Serves 12 to 14.
Step-by-Step in Pictures