Currently baking out of Baked by Matt Lewis and Renato Poliafito
Can one have too many pumpkin-chocolate recipes? I don’t think so, especially when there is a half of a can of pumpkin puree sitting the fridge begging to be used.
There’s nothing surprising about this recipe. You mix pumpkin puree, chocolate chips, vegetable oil, eggs and sugar with spices (cinnamon, allspice, ginger, nutmeg), flour and leavening. After baking for just over an hour, you end up with a fragrant cake, earthily sweet and moist, studded with chocolate chips.
This is an easy, simple, tea-time cake. It won’t knock your socks off, but it is a good recipe to have.
Looks yummy! I will be making this soon!
I’m not too crazy about pumpkin but I wonder if it’d be different with the chips in it. Chocolate makes almost anything good. LOL I have the tea if you want to drop by with some for us to share. LOL