Monday, November 13, 2017

Old or New Favorite Family Recipe Blog Hop November 2017

Hello and Happy November!  This month our blog group is sharing more recipes with you--even if you have been hosting Thanksgiving for years it is nice to try something new!

Your hosts (besides us lol):

Stop by each blog above to see what recipe favorite they have to share!

My recipe is one I found in a Parents Magazine years ago, when my boys were young.  It is one sure to please for the pumpkin and chocolate chip lovers.  If you are looking for a new dessert this year, give this one a try!


This recipe is a must during the holidays at our home, beginning in October.  It keeps well and we even believe it tastes better the next day after baking!  
Chocolate Chip Pumpkin Cake
3 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
**You could also use pumpkin pie spice if you don't have the other spices**
4 eggs, lightly beaten (I use liquid pasteurized)
1 can (16 oz.) canned pumpkin (NOT pie mix)
1 cup salad oil (vegetable)
One 12 oz package semi-sweet chocolate chips
Optional--1 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
In large bowl, combine flour, sugar, baking powder, baking soda and spices.  Add eggs, pumpkin, oil and mix by hand or electric mixer set at medium-mix till well blended.  By hand, stir in chocolate chips (and nuts if desired).  Pour into well-greased 12 cup Bundt pan. 
Bake for one hour and 15 minutes or till wooden pick inserted in middle comes out clean.  **Judge your oven temp-- my cake is usually done in less than an hour**
Allow to cool for approximately 5 minutes in pan, then turn onto wire rack to cool completely.  Sprinkle with powdered sugar.  Enjoy with a cold glass of milk--just a suggestion.

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