Ingredients and Weight:
- All-purpose flour (2 1/2 cups)
- Baking powder (4 teaspoons)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (2 teaspoons)
- Ground ginger (1 teaspoon)
- Ground nutmeg (1/2 teaspoon)
- Vegetable oil (1 cup)
- Granulated sugar (1 3/4 cups)
- Eggs (3 large)
- Vanilla extract (1 tablespoon)
- Canned pumpkin puree (15 ounces)
- Chocolate chips (1 cup)
Preparation Time:
30 minutes
Cooking Time:
50-55 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the pumpkin puree.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
(Per Serving)
* Calories: 350
* Fat: 15g
* Saturated Fat: 5g
* Cholesterol: 70mg
* Sodium: 250mg
* Carbohydrates: 50g
* Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Rich and chocolatey
- Perfect for dessert or snack
User Comments:
- "This cake is the perfect fall treat! It's moist and fluffy, with a delicious chocolate flavor."
- "I love the combination of pumpkin and chocolate. This cake is a great way to satisfy my sweet tooth."
- "This cake is easy to make and always turns out perfectly. It's a crowd-pleaser for sure."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in a tough cake.
- If you don't have pumpkin puree, you can use mashed pumpkin instead.
- You can add other ingredients to the cake, such as nuts, raisins, or whipped cream.
