Pumpkin Cake

May 23, 2004

3 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

4 eggs

1 cup cooking oil

2 cups (or a 15-ounce can) pumpkin (not pumpkin pie filling)

1 cup chopped walnuts


6 ounces chocolate chips

Whipped cream or frozen whipped topping

Do not use an electric mixer. Stir all the dry ingredients in a large mixing bowl. Make a well in the center of dry ingredients and add all the remaining ingredients. Mix well, making certain that you scrape all the dry ingredients from the bottom of the bowl and the sides as you mix. Bake in a greased and floured 12-cup bundt pan for 1 hour and 10 minutes, or until top springs back and toothpick inserted comes out clean.

This cake works for picnics because it travels well.

The Herald-Mail Articles