Sunday, November 7, 2010

It's time for a Reader's Recipe! Pumpkin Chocolate Chip Cake

This recipe comes from my sister in law Cindy.  It seems to be one of her staple recipes, gracing the table at many of the gatherings she hosts at her home.  After eating more slices than I should have, I asked her for the recipe to feature in Reader Recipes.

What I love about this cake is that is very easy to chage.  Maybe you want a thick cake, bake it in a 9x13.  Maybe you want a round cake, bake it in an 8 inch round pan.  Maybe you want cupcakes...well you get the idea.  It can be made into any size pan, you can frost it, eat it plain or top it with whipped cream.  Every time it turns out moist and full of flavor.  A perfect addition to any holiday meal!

Pumpkin Chocolate Chip Cake
Recipe Source: Cindy's Kitchen

printable version

2 c flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
1 2/3 c sugar
1 15 oz can pumpkin
4 eggs
1 cup oil
1 cup Chocolate chips

other options-stir in toasted nuts, candied ginger pieces, white chocolate, dried cranberries or anything else you can think of

Pre-heat oven to 350 F

Combine the flour, baking powder, cinnamon, baking soda and salt in a small bowl.  In a seperate bowl, combine sugar, pumpkin, eggs and oil.  When combined, add the dry ingredient until just moistened.  Add chocolate chips and pour into your prepared pan.

Bake for 20-55 minutes depending on your pan.  When a toothpick comes out clean you will know it is done.

Total Cost $2.16 with free pumpkin (probably around $3.50-$4.00 depending on the pumpkin you buy)

Flour $.16
Baking Powder $.01
Cinnamon $.10
Baking Soda $.01
Salt $.01
Sugar $.23
Pumpkin-Free (Thanks Dad)
Eggs $.32
Oil $.32
Chocolate Chips $1.00

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