Wednesday, October 12, 2016

What's Cooking Wednesday

Pumpkin Chocolate Chip Bundt Cake

I made this yesterday for a Montessori school board meeting and I think it was a hit.  I tweaked this recipe from Alida's Kitchen by cutting down the sugar and oil and eliminating the salt.

Ingredients:
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 1/2 cups granulated sugar
3/4 cup canola oil
3 eggs
1 tsp. vanilla extract
1 15 oz. can pumpkin
2 cups of semi-sweet mini morsels

Directions:
1.  Preheat oven to 350 degrees and spray a bundt pan with nonstick spray.

2.  Combine flour, baking soda and spices in a bowl.

3.  Combine sugar and oil in a mixing bowl and beat until combined.  Add vanilla and eggs one at a time.

4.  Slowly add flour mixture to wet ingredients, mix in pumpkin until batter forms.

5.  Fold in chocolate chips and scrape batter evenly into the prepared bundt pan.

6.  Bake 50-60 minutes, allow to cool before dusting with powdered sugar.

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