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pumpkinchocchipcake

by Rabbi Zalman and Rebbetzin Miriam Lipskier,
Director and program director respectively of the Emory University Chabad Center.

So easy and so good!

Ingredients:

2 cups sugar
1 cup oil
4 eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1 (15 oz) can pure pumpkin
1 cup chocolate chips

Directions:

Preheat the oven to 350 degrees.

Beat the first 3 ingredients together: sugar, oil and eggs.

Add next 4 ingredients: baking powder, baking soda, and cinnamon, and flour. Finally add pumpkin, and than combine the chocolate chips.

Pour into greased bunt pan and back for 1 1/4 hours or until knife inserted in center of cake comes out clean.

Notes:

Recipes: Desserts, Cakes, Pumpkin, Chocolate, Parve, Kosher

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