Hello Fall Friends– I wish I could say it was nippy 65 degrees today– but walking this morning at 7:00 was a hot one! And it’s predicted to be up around 100 degrees by this afternoon! But what the heck, the calendar says it’s fall and I’m not waiting any longer for pumpkin desserts to set in.
I love this little everyday cake. Not fancy. You can put it together and into the oven in about 7 minutes! It you really want to make it simple, just dust the top with powdered sugar when you’re ready to eat it and you’re done. But I think cream cheese frosting makes it pretty irresistible. I’ll try that next time…
EVERYDAY CHOCOLATE CHIP PUMPKIN CAKE
3/4 cup sugar
1/4 cup canola oil
1 cup pumpkin puree
1 tsp. vanilla
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
3/4 cup mini chocolate chips*
garnish: powdered sugar, whipped cream**
In a mixing bowl, stir together the sugar, oil, eggs, pumpkin and vanilla. Then mix in the flour, baking powder, salt and pumpkin pie spice. Finally fold in the chocolate chips.
Scoop the batter into a 8″ or 9″ cake pan*** that has been sprayed with cooking spray. Bake the cake at 350 degrees for 30 to 35 minutes until a small knife stuck in the cake comes out clean.
After the cake cools, dust it with powdered sugar through a sieve. Just a friendly easy little cake to share with friends.
*Use mini chips instead of normal chocolate chips, so that they won’t sink to the bottom of the cake.
**Use 8 oz. whipping cream alone with 1 tsp. powdered sugar and 1 tsp. instant vanilla pudding mix (to stabilize the cream)– whipped together with and electric mixer.
*** I like to use a a springform pan so it’s easy to remove the cake to a plate for serving.