Pumpkin Chocolate Chip Cake: Another Recipe

With Thanksgiving drawing near, I thought I'd post another great Pumpkin/Chocolate recipe. I've posted a Pumpkin Chocolate Chip Loaf Cake and Chocolate Chip Pumpkin Bread and a Pumpkin Chocolate Cake with Chocolate Chunks.

This Pumpkin Chocolate Chip Cake is totally different. It's on the King Arthur Flour recipe site. I mentioned the other day that I'm a big fan of King Arthur Flour, not just the flour, but all the food products, pans, videos and more. This recipe is originally from The Baking Sheet Newsletters, Volume II, No. 9, September 1991.

What's really nice about this cake is that it's not too sweet. You'll love it!

PUMPKIN CHOCOLATE CHIP CAKE

4 large eggs
2 cups puréed pumpkin (1-pound can)
1 cup (7 ounces) vegetable oil
1 cup (2 1/8 ounces) bran cereal
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (14 ounces) granulated sugar
1/2 teaspoon EACH ground cloves and cinnamon
1/4 teaspoon EACH allspice and ginger (or substitute 1 1/2 teaspoons pumpkin pie spice for the preceding four spices)
1 cup (4 ounces) chopped walnuts
2- 2/3 cups (16 ounces) chocolate chips (you can use chocolate chunks 55-75% cacao)

Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.

In a large bowl, beat eggs till foamy. Stir in pumpkin, vegetable oil and bran cereal; combine well.

In another bowl, sift together flour, baking soda, baking powder, salt, sugar and spices. Add to wet ingredients and mix gently, till just combined. Stir in nuts and chocolate chips.

Spoon the batter into the prepared pan. Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.

Photo: King Arthur Flour