Egyptian Milk Chocolate Chip Pumpkin Cake
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Pumpkins are native to North America and were cultivated by Native Americans for thousands of years before being introduced to Europe by explorers.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Egyptian Milk Chocolate Chip Pumpkin Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Stir in the milk chocolate chips.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, serve the cake with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.