Pumpkin Chocolate Chip Cake

Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!

• Ready In: 1 hr 25 mins
• Serves: 16
• Yields: 1 13x9 pan

Ingredients

• 1  cup  oil
• 4  eggs
• 2  cups canned pumpkin
• 3  cups flour
• 2  cups sugar
• 3  tablespoons cinnamon
• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  cups  mini chocolate chips

Directions

1. Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
2. Mix wet ingredients in large mixing bowl.
3. In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
4. Pour batter into prepared pan.
5. Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.