Since fall has officially started I thought it was only fitting to make one of my favorite cakes. My mom and I have been making this pumpkin chocolate chip cake for years but most of the time I'm lazy and just add a few extra ingredients to a yellow cake mix. Yes... I admit it... once in a while I take the easy way out and bake with a store-bought mix. I mean, those Ghirardelli brownie mixes? Come on! They're SO good! Anyway, I decided to attempt to make this cake from scratch and it turned out great! So, I wanted to share the recipe with you guys. I should warn you though, there's nothing healthy about this cake (I used 8 egg yolks after all), but come on, it's cake, it's not supposed to be good for you, it's supposed to be DELICIOUS!
- 1 cup butter
- 1 1/2 cups white sugar
- 8 egg yolks
- 3/4 cup milk
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 16oz. can of pumpkin
- 1 8oz. package of chocolate chips
Preheat your oven to 350 degrees. Grease a bundt pan. In one bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, cream together the butter and the sugar until fluffy. Beat in the egg yolks one at a time, stir in the vanilla.
Beat in the flour mixture alternately with the milk and water until incorporated. Mix in the can of pumpkin. Finally, fold in the chocolate chips.
Pour the batter into your prepared bundt pan.
Bake for about 1 hour or until the top of the cake springs back. This is a VERY heavy yet moist cake, so you shouldn't have to worry too much about over-baking it. I've noticed that after a few days, the texture changes and it starts to get extremely moist so this cake is best served warm and fresh.