https://www.fromvalerieskitchen.com/pumpkin-chocolate-chip-cake/#wprm-recipe-container-81200
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 15 ounce can pumpkin puree (not pie filling)
- 1 ½ cup semisweet chocolate chips plus optional ¼ cup for top
Instructions
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish or 9” springform cake pan with nonstick cooking spray.
- In a large bowl beat the eggs with an electric hand or stand mixer. Add the sugar and beat for a minute or two until well combined. Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.
- In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined. Use a spoon to fold in the chocolate chips. Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top. If desired, scatter ¼ chocolate chips over the top of the cake.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before inch with chocolate icing.
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