Recipe: Chocodot Pumpkin Cake

CHOCODOT PUMPKIN CAKE

"This is so good, it doesn't even need frosting."

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. ground ginger
4 eggs
2 cups sugar
1 (1 lb.) can pumpkin puree (not pie filling)
1 cup vegetable oil
1 cup All Bran cereal
1 (6 oz.) pkg. chocolate chips
1 cup nuts, chopped

Combine dry ingredients and set aside.

In a large bowl, beat eggs until foamy. Add sugar, pumpkin, oil and All Bran; mix well. Add dry ingredients, mixing just until combined. Stir in chocolate chips and nuts. Spread in ungreased Bundt pan.

Bake at 350 degrees F for 1 hour 10 minutes. Cool before removing from pan.

Serves 12 to 16
Source: Cookbook USA, original source unknown

Hi Sharon,

This recipe fits your description except for some of the measurements.

Happy Baking!

Betsy