It's that time of year again. Fall. The wonderful time of the year when leaves turn colors, the weather turns crisp and pumpkins turn into baked goods. Yes, it is once again time to eat as many pumpkin-based confections as you can. Last year I shared Sarah's delicious recipe for Pumpkin Pancakes with Buttermilk Syrup. This year I have for you the best pumpkin cake recipe of all time.
This is the recipe that Maggie passed onto me to make the top layer of her wedding cake, the recipe I used to make the top layer of Tom's wedding cake, the recipe used to make cupcakes with Ella while my mom was here, the recipe I tried to make orange-bottom muffins with (above) to justify eating them for breakfast.
Pumpkin Chocolate Chip CakeAnd here are some pictures of Ella and Jane. I can't believe little Miss Jane is walking on her own!
3 1/2 cup flour
3 cup sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cup canned pumpkin (not pie mix)
1 bag mini chocolate chips
And that's all the directions I received. I have been baking it at 350*. The time varies depending on what kind of cake you are making. For best results top with cream cheese frosting (although it is yummy just on its own too). Good luck bakers!
1 comments:
YUM...I just make pumpkin bars with cream cheese frosting and I'm 100% sure you would have loved them. OH, and those two girls are ADORABLE (usually).
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