Another yummy cake that is moist and delicious fresh and after freezing. Make it ahead now to enjoy over the holidays!
This makes a large Bundt cake, which you can slice and then freeze the slices. Or make it in loaf pans and freeze the whole loaf. The original recipe had frosting, which made the cake too sweet for us. So we dust the top with powdered sugar…
PUMPKIN CHOCOLATE CHIP CAKE:
3 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon each of salt, ground allspice & ground cloves
1 can pumpkin (16 oz.)
1 cup vegetable oil
1 cup mini chocolate chips
Preheat oven to 350. Combine dry ingredients in a large mixer bowl until well blended. Add remaining ingredients except chocolate chips. Mix well. Stir the chocolate chips in by hand. Pour into a greased Bundt pan or 2 large loaf pans. Bake 1 hour & 15 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes and then cool completely on a wire rack. Dust with powdered sugar when cool, if desired.
Freezing Directions: Bake and cool completely. Wrap with plastic wrap and place in zipper bag. Freeze up to 6 months.