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This is a fairly easy recipe. It calls for mini chocolate chips but feel free to experiment, I like to reduce the amount of chips and add in raisins. Chopped walnuts or pecans are also good. This recipe also works well if you reduce the sugar. I always cut the sugar by one cup, using 1 1/2 cups.
Ingredients
2 1/2 cups SUGAR
1 cup OIL
3 EGGS
3 cups AP FLOUR
2 tsp BAKING SODA
1 tsp CINNAMON
1 tsp NUTMEG
1/2 tsp SALT
1/4 tsp CLOVE
optional 1 tsp VANILLA
1 15 ounce can solid pack PUMPKIN
1 cup MINI CHOCOLATE CHIPS (or raisins/nuts)Procedure
Pre heat oven to 350 degrees with rack set at second lowest position. Grease and flour a Bundt pan.
In a bowl, add sugar, eggs and oil, mix well. (also add vanilla if using it)
Combine dry ingredients in a separate bowl and whisk to combine.
Add dry ingredients and pumpkin to the wet ingredients, about a third at a time mixing well, repeat until all the dry ingredients and pumpkin is added.
Add in chocolate chips, raisins or any other additions.Let's Bake!
Put batter in prepared Bundt pan, place in oven and bake until a tester comes out clean, about 60 - 65 minutes.
After the cake is cool, you can either glaze it or dust it with powdered sugar.
The pic below is a half recipe I made in a 6 cup Bundt pan and finished with a rum glaze.
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