Pumpkin Chocolate Chip Bundt Cake {Bundts Made Better}
If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin Chocolate Chip Bundt Cake {Bundts Made Better} might be a recipe you should try. One serving contains 698 calories, 9g of protein, and 36g of fat. For $1.26 per serving, you get a side dish that serves 8. 58 people were impressed by this recipe. Head to the store and pick up vanilla, pumpkin pie spice, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is brought to you by Lifes Ambrosia. With a spoonacular score of 46%, this dish is solid. Pumpkin Chocolate Chip Bundt Cake, Pressure Cooker Pumpkin Chocolate Chip Bundt Cake, and Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup softened butter
10 ounces dark chocolate chips
3 eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 1/2 cups pumpkin puree
1/4 teaspoon salt
1 teaspoon vanilla
Equipment:
stand mixer
kugelhopf pan
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees. Spray a bundt pan evenly with Pam Baking Spray. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, being sure to scrape down the edges after adding each egg. Beat in the vanilla.In another bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. Slowly beat the dry ingredients into the wet ingredients. Once mixed, turn the mixer off and gently fold in the pumpkin puree and chocolate chips. Spoon the batter evenly into the prepared bundt pan. Bake in preheated oven for 45 - 50 minutes or until a toothpick inserted comes out clean. Allow to cool for several minutes. Turn over on to a serving platter and lift the pan, the cake with slide onto the serving platter. Sprinkle with powdered sugar, slice and serve.
Step by step:
1. Preheat oven to 350 degrees. Spray a bundt pan evenly with Pam Baking Spray. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, being sure to scrape down the edges after adding each egg. Beat in the vanilla.In another bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. Slowly beat the dry ingredients into the wet ingredients. Once mixed, turn the mixer off and gently fold in the pumpkin puree and chocolate chips. Spoon the batter evenly into the prepared bundt pan.
2. Bake in preheated oven for 45 - 50 minutes or until a toothpick inserted comes out clean. Allow to cool for several minutes. Turn over on to a serving platter and lift the pan, the cake with slide onto the serving platter. Sprinkle with powdered sugar, slice and serve.
Nutrition Information:
covered percent of daily need
