Our Mom’s Pumpkin Chocolate Chip Cake

You need to make this italian dish, chicken scarpariello - perfect weeknight cozy dinner

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

1
Beat together all the wet ingredients
2
Slowly incorporate the dry ingredients into the well mixed bowl, incorporate until smool
3
Mix in the mini chocolate chips (personal preference, but we like to do a lot)
4
Pour into a greased load pan and fill only half way
5
Drizzle the chocolate spread and use a knife or toothpick to make a design in the cake
6
Pour the rest of the cake mixture on top to fully cover the nutella spread
7
Bake at 350 degrees for 50 minutes or until a knife comes out clean
8
Cut a slice and top with a little flaky salt, serve with a cold glass of milk ;)