Who bakes with pumpkin in July? A woman who is one month away from her kitchen remodel and trying to use up as many ingredients as possible so she doesn’t have to pack them away. Also a woman who hasn’t been very fond of July for many years and wishes it would pass quickly. Basically, me. I am the woman who bakes with pumpkin in July.
While I have some very dear friends who celebrate birthdays this month, July is a melancholy month for me. My dad passed away in July 16 years ago, and a few weeks ago Mike and I said goodbye to our beloved Millie, the best dog who ever lived. So today, as I look forward to fall, to cooler weather, to a complete kitchen, and hopefully, to a new four-legged friend, I present this pumpkin chocolate chip cake. It is beyond delicious, made even better by the abundance of chocolate chips. I hope Mike’s coworkers enjoy it.
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 15 ounces pumpkin puree
- 12-ounce bag semisweet chocolate chips
Preheat oven to 350 degrees. Generously grease a 10-inch Bundt pan.
In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves; set aside.
In a large mixing bowl, stir together sugar and oil until very well-combined. Add eggs, 1 at a time, mixing very well after each.
Stir in flour mixture and pumpkin alternatively, stirring until well-combined and smooth. Fold in chocolate chips, then spoon or pour into prepared pan.
Bake for about 45 minutes, then check with a cake tester or toothpick; continue baking for a few minutes at a time, checking frequently, until the cake tester comes out clean. My cake baked for about 50 minutes.
Remove from oven and cool cake in pan for 10 minutes. Flip out onto a wire rack to cool completely before serving. Store in an airtight container at room temperature for 2-3 days.
Makes about 12-16 slices, depending on the size.