Executive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.
I love the foods of late Fall and Winter! Apples, Root Vegetables, Squashes, Cranberries, Cinnamon, Nutmeg and, of course, Pumpkin and Chocolate! Here is a recipe for a super moist Pumpkin Chocolate Chip Cake that is easy to make and delicious! No frosting needed, just a dollop of Whipped Cream (or Vanilla Ice Cream!) and your friends and family will be smiling for days!
Pumpkin Chocolate Chip Cake
Yields one 9" x 3" loaf
1 ½ Cup Vegetable Oil
16 oz Canned Pumpkin Puree
2 Cup Sugar
3 Cup Flour
2 teaspoon Baking Powder
2 teaspoon Baking Soda
1 teaspoon salt
1 Bag Chocolate Chips
1.) Mix Eggs, Oil, Pumpkin and Sugar in mixing bowl.
2.) In separate bowl, sift together Flour, Baking Powder, Soda and Salt.
3.) Combine wet and dry ingredients and fold in bag of Chips.
4.) Pour mixture into baking dish sprayed with oil.
5.) Bake At 350 degrees for around an hour.