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Thursday, November 19, 2009

Pumpkin Chocolate Chip Bundt Cake

One of my friends gave me this recipe and she said it was really good, so I had to try it. The kids loved it! Now to find another recipe to use up the rest of the can of pumpkin!

Pumpkin Chocolate Chip Cake

2 sticks butter, softened
1 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3/4 cup buttermilk, I soured some skim milk with 1 tablespoon vinegar
1 1/4 cups canned pumpkin
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon soda
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
pinch of freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups chocolate chips

Heat oven to 350. Spray a 10 inch bundt pan with Pam.

Beat the sugar and butter for 3 minutes. Add the eggs and vanilla and beat well.

Whisk the dry ingredients in a bowl until thoroughly combined. In another bowl whisk the buttermilk and pumpkin. Add the flour mixture and the pumpkin mixture alternately into the creamed mixture, ending with the flour mixture. Mix in the chocolate chips. Pour into prepared pan, smoothing the top and tapping the pan on the counter to remove air bubbles. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

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