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.
2½ cups sugar
1 cup oil
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.
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.
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