Pumpkin Chocolate Chip Bundt Cake

This is one of my favorite cakes!  Well, to be honest, I have about twenty favorite cakes, don’t you?  This is so easy to mix up and pop in the oven and out comes a moist delicious cake.  Sprinkle with powdered sugar for a quick topping or drizzle chocolate ganache for a more formal presentation.

Pumpkin Chocolate Chip Bundt Cake

2½ cups sugar
1 cup oil
3 eggs
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 (15 oz) can pumpkin
1- 1½ cups mini chocolate chips

Preheat oven to 350°.  Spray with non-stick spray and flour a Bundt pan.  In large bowl with electric mixer, blend sugar and oil.   Add eggs one at a time, beating well after each addition.  In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves.  Add dry ingredients to sugar/egg mixture alternately with pumpkin.  Stir in chocolate chips.  Pour into Bundt pan and bake for 60-65 minutes.  Cool in pan for 10 minutes, invert onto wire rack and cool completely.  When cool, sprinkle with powdered sugar or drizzle with chocolate ganache.

Chocolate Ganache:
1 cup chocolate chips (milk, semi-sweet, or bitter sweet)
1/2 cup heavy cream

Put chocolate chips in heat resistant bowl.  Bring cream in saucepan to boil.  Pour over chocolate chips, let sit for a minute.  Whisk gently as chocolate melts and mixes into cream.  Pour over cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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