Cake Central › Recipes › Pumpkin Chocolate Chip Cake

Pumpkin Chocolate Chip Cake

The credit for this recipe goes to my sister Carmen V. who has finally had several of her recipes published in the CIBC Run for the Cure Cookbook. This is a very easy recipe to follow and is so yummy, and will satisfy even the pickiest of eaters. I am sure this will become a family favorite for many generations to come. I usually make this in a bunt pan but you can use what ever you comfortable with. Enjoy and WTG Carmen!!!

Pumpkin Chocolate Chip Cake

Ingredients

  • 3 cups flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1 cup oil (I use canola but you can use what ever you like) 3 eggs 14 ounce can crushed pumpkin 1 cup chocolate chips (semi, bitter sweet or dark your choice)

Instructions

  1. 1) Preheat oven to 350 degrees.
  2. 2) Beat eggs and sugar together with mixer till creamy.
  3. 3) Add pumpkin and mix well.
  4. 4) Add flour, baking soda, baking powder, cinnamon and salt. Mix well.
  5. 5) Add oil and beat at high speed for 2 minutes.
  6. 6) Fold in chocolate chips.
  7. 7) Grease pans with light spray or butter and flour, and bake in a 350 degree oven for about 1 hour. Cooking times may vary depending on type of pan used.
  8. 8) Let cake cool completely and drizzle top with warmed cream cheese glaze or your favorite glaze.
  9. Serve with a glass of milk, pot of coffee or tea and share with someone you love<3

Comments (8)

This cake is very good and very easy to make. I got rave reviews.Thanks so much for the recipe.
Your Welcome :) But credit goes to my sister who is an amazing cook, baker and cake decorator! But I am very happy to share :)
how many pans will this fill?
I find that the recipe will fill one large bundt pan or two smaller ones. Depending on size of pan you can make 12-18 large cupcakes, or 24 regular ones... HTH
Can I use real pumpkin instead?
Wow, just made this cake and this is exactly what I was looking for. It smells great, has great texture and is nice and moist. Once I read it was a Run For the Cure Recipe I knew it would be great. I will definately pass this recipe around and make it again. I doubled the recipe and it fit into a 11X15 pan.
Does anyone know if this is dense enough to stack?
I have stacked and carved with this recipe. It is very good :)
Cake Central › Recipes › Pumpkin Chocolate Chip Cake