Ingredients:
2 1/2 cups all-purpose flour, sifted
2 cups granulated sugar
5 eggs
1 cup vegetable oil
1 1/2 teaspoon baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1/4 teaspoon nutmeg, ground
1/2 teaspoon salt
2 1/2 teaspoon almond extract
1/2 cup heavy cream
1 1/2 cups fresh pumpkin puree, cooked
2 cups bittersweet chocolate chip
Preparation
- Preheat oven at 350 grades Fahrenheit and spray pan with no-stick cooking spray.
- Beat in a large bowl, sugar, eggs and vegetable oil till eggs have turned yellow pale.
- Add pumpkin puree, almond extract, and mixed well by hand or using a mixer at low speed.
- Incorporate slowly half of the sifted flour with baking powder, ground nutmeg, ground cinnamon, ground cloves, and salt . Incorporate heavy cream and rest of the flour while continuously whisking until batter is smooth and creamy. Add chocolate chips folding into the batter with a spatula leaving 1/3 of the cup of chocolate chips for top of the cake.
- Drop pumpkin-chocolate batter into the greased pan. Sprinkle 1/3 cup of chocolate chip on the top of the batter, and bake for 55 to 60 minutes or until inserted toothpick in center of the cake comes out clean.
- Let it cool in the pan for 10-15 minutes and invert onto your cake platter. Enjoy!
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