Egyptian Milk Chocolate Chip Pumpkin Cake

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

• Ready In: 1 hr 30 mins
• Serves: 12-16

Ingredients

• 3  cups all-purpose flour
• 2 1⁄2 cups granulated sugar
• 3⁄4 cup brown sugar
• 1  tablespoon pumpkin pie spice or 1  tablespoon apple pie spice
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 6  ounces  milk chocolate chips (semi-sweet is ok,too)
• 1 (15 ounce) can pumpkin
• 3⁄4 cup  melted butter or 3⁄4 cup margarine
• 6  eggs, slightly beaten or 6  equivalent egg substitute

Directions

1. Preheat oven to 350°F.
2. Generously spray the tube pan with a nonstick spray.
3. set aside 1/2c flour in a small bowl.
4. in a large bowl,combine the pumpkin,melted butter and eggs.
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. Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
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.