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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Wonderful to serve at Thanksgiving or Christmas. This recipe was given to me by a friend 40 years ago and has become a family tradition. Best if baked in a straight sided Bundt pan. We like it without frosting but a cream cheese frosting or a glaze would be good too. Ingredients:
1 3/4 cups flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
3/4 cup canned pumpkin |
3/4 cup chocolate chips |
1 cup walnuts, chopped |
Directions:
1. Combine dry ingredients and stir.
2. Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
3. Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.
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