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Pumpkin Chocolate Chip Bundt Cake

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Ingredients Method

Ingredients
  

  • 1 1/2 c. sugar
  • 3/4 c. canola oil
  • 2 large eggs
  • 1 1/4 c. canned pumpkin pumpkin puree, NOT pumpkin pie filling
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 3/4 tsp. salt
  • 1/2 c. mini chocolate chips
  • Frosting:
  • 4 oz. cream cheese softened
  • 1/2 c. butter softened
  • 1 c. powdered sugar
  • 1/2 c. semi-sweet chocolate chips melted

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10" bundt cake pan.
  2. In the bowl of an electric mixer, cream together sugar, canola oil, eggs, canned pumpkin puree and vanilla.
  3. In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg, cloves, salt and mini chocolate chips.
  4. Add the dry mixture to the wet mixture and mix just until incorporated, scraping down the sides. Don't over mix.
  5. Pour and spread batter evenly into prepared bundt cake pan.
  6. Bake for approximately 40 minutes, or just until a toothpick inserted comes out mostly clean. Moist crumbs are good.
  7. Let the cake sit in the bundt cake pan for ten minutes, then use a butter knife to carefully go around the sides of the pan, making sure the cake is not clinging anywhere. Carefully turn the pan upside down onto a cooling rack, remove the pan, and let the cake cool completely.
  8. Make the frosting by creaming together softened cream cheese, softened butter and powdered sugar until creamy. Add melted chocolate chips and mix until fully incorporated. Transfer frosting into a sandwich-sized zip top bag, seal the bag, snip a corner of the bag and squeeze the frosting onto the cake in an up and downward motion. Place the cake in the fridge so the frosting can set and it can cool through. Enjoy!