MOIST PUMPKIN CAKE

Moist Pumpkin Cake image

This pumpkin cake is absolutely delicious! I personally do not like the taste of pumpkin, but you would never know that it is in this moist, yummy, easy-to-make cake. It doesn't even need icing! Small bread or muffin pans may be used for baking instead of a tube pan. Enjoy!

Provided by Betty Farr

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 cups white sugar
4 eggs
½ teaspoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup vegetable oil
2 cups pumpkin
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.
In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.
Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 574.4 calories, Carbohydrate 70.9 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.5 g, Sodium 297.2 mg, Sugar 42.8 g