Our Mom’s Pumpkin Chocolate Chip Cake
Our Mom’s Pumpkin Chocolate Chip Cake
Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M
Ever since we were kids, our mom would make this cake for the fall. The smell of it wafting through our house was common around Rosh Hashana. Our mom typically makes it in a bundt cake but we also like a loaf pan or muffins and mixing in nutella for a bit of fun. Hope you enjoy it as much as we do! Reminds us of our mom and is the perfect fall cake!
Ingredients
- 4 eggs - well beaten
- 2 cups sugar
- 1 ½ cup oil - we like to do 1 cup regular oil, ½ cup olive oil to give it a bit of olive oil cake flavor
- 1 can pumpkin pie filling OR Alternative: 1 can pure pumpkin for less sugar + pumpkin pie spices
- 3 cups flour
- 2 tsp. cinnamon
- ½ tsp. salt
- 2 tsp. baking powder
- 2 tsp. baking soda
- 6 oz. mini chocolate chips
- Optional: scoop of hazelnut or chocolate spread
Instructions
- Beat together all the wet ingredients
- Slowly incorporate the dry ingredients into the well mixed bowl, incorporate until smool
- Mix in the mini chocolate chips (personal preference, but we like to do a lot)
- Pour into a greased load pan and fill only half way
- Drizzle the chocolate spread and use a knife or toothpick to make a design in the cake
- Pour the rest of the cake mixture on top to fully cover the nutella spread
- Bake at 350 degrees for 50 minutes or until a knife comes out clean
- Cut a slice and top with a little flaky salt, serve with a cold glass of milk ;)
Notes
Yields: 2 loaf cakes or 1 bundt cake
