Donna stopped by the other day and as we were talking, she told me that her Aunt Joan made this to-die-for pumpkin chocolate chip cake. If she hadn’t raved about it so, and used the “to-die-for” phrase, I probably wouldn’t have thought twice about trying it, since I’ve never put pumpkin and chocolate together before.
However….(and you’ll now have to try to follow my logic and my train of thought to see how cake and a walk go together.) I’d been feeling lazy on this Sunday afternoon and needed a jump-start. Trying this pumpkin chocolate chip cake was my jump-start….(The logic: thinking of cake makes me motivated to move. It gets me going. So it would be a quick segue from couch to cake to calorie-burner-exercise.) It’s a super-simple recipe, so it was a matter of just mixing it all together, putting the batter into an ungreased bundt pan, then heading out the door. I knew I’d have an hour while it was baking, so that’s exactly what I did. I got moving, mixed it, then mega-stepped.
I can hardly wait to try it, but will have to be patient until our Open House Weekend — 2 weekends from this one!
If you need a jump-start, here’s what you do:
2 c flour
2 c sugar
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 c melted butter (Sorry, Donna, I didn’t have oil and I’m prejudiced in the direction towards real butter anyway)
2 c pumpkin
1 c choc chips (I actually used about 1 1/2 cups of the mini’s)
Mix it all together with a spoon, put into the bundt pan, then put it into a 350 degree oven for about an hour….And maybe you won’t have to wait to taste your’s!