Pumpkin Chocolate Chip Cake — Mama’s 43rd Birthday

Mama turned forty-three Sunday April eleventh. The recipe was pumpkin chocolate chip cake — a yellow cake mix doctored with a can of pumpkin and a bag of chocolate chips, baked in a Bundt pan, finished with a small powdered-sugar glaze. Mama’s favorite combination.

The recipe is below.

Pumpkin Chocolate Chip Cake

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 can (15 oz) pure pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips, divided

Instructions

1. Preheat and prepare. Preheat your oven to 350°F. Grease a 9x13-inch baking pan and lightly flour it, tapping out any excess.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Combine wet ingredients. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
4. Bring it together. Add the dry ingredient mixture to the wet ingredients and stir gently until just combined — do not overmix. Fold in 1 cup of the chocolate chips.
5. Fill the pan. Pour the batter into the prepared pan and spread it evenly. Scatter the remaining 1/2 cup of chocolate chips over the top.
6. Bake. Bake for 40—45 minutes, or until a toothpick inserted in the center comes out clean (a melted chocolate chip on the toothpick is fine; wet batter is not). The top should spring back lightly when pressed.
7. Cool and serve. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature — both are perfect.

Nutrition (per serving)

Calories: 340 | Protein: 4g | Fat: 15g | Carbs: 50g | Fiber: 2g | Sodium: 190mg