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    You are in: Home / Recipes / Egyptian Milk Chocolate Chip Pumpkin Cake Recipe
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    Egyptian Milk Chocolate Chip Pumpkin Cake

    Egyptian Milk Chocolate Chip Pumpkin Cake. Photo by tanddlynch

    1/1 Photo of Egyptian Milk Chocolate Chip Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Kitsmomma's Note:

    My daughter Kit & I made this cake for her Girl Scout group. We found it on a web site for Egyptian foods. It's flavorful, not too heavy on the pumpkin taste and is great as a cake with icing drizzled on it or as a snack. All the Girl Scouts agreed they liked this cake to use for their World Thinking Day to represent Egypt

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Generously spray the tube pan with a nonstick spray.
    3. 3
      set aside 1/2c flour in a small bowl.
    4. 4
      in a large bowl,combine the pumpkin,melted butter and eggs.
    5. 5
      Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
    6. 6
      Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
    7. 7
      Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.

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    Nutritional Facts for Egyptian Milk Chocolate Chip Pumpkin Cake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 551.6
     
    Calories from Fat 166
    30%
    Total Fat 18.4 g
    28%
    Saturated Fat 10.7 g
    53%
    Cholesterol 126.7 mg
    42%
    Sodium 453.0 mg
    18%
    Total Carbohydrate 90.3 g
    30%
    Dietary Fiber 1.5 g
    6%
    Sugars 62.9 g
    251%
    Protein 7.9 g
    15%

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