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| PUMPKIN SPICE CHOCOLATE CHIP CAKE | |
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1 pkg. yellow cake mix 2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground ginger 1/4 tsp. ground cloves 2 eggs 1/4 c. water 1 (16 oz.) can pumpkin 1 (16 oz.) pkg. chocolate chips Blend cake mix with dry ingredients. Mix in eggs, water and pumpkin. Stir in chocolate chips. Pour into greased and floured 10 inch bundt pan. Bake 350 degrees 45 minutes or until cake tests done. Cool on rack 10 minutes. Remove from pan and cool completely. Mix glaze and drizzle over cake. GLAZE: 1 c. powdered sugar 2 tbsp. milk 1 tsp. cinnamon Few drops of orange food color | |
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recipe reviews #90040
Terry (Florida) says:
This recipe was easy to make and was really good! Nice and moist! Next time I might leave off the glaze for something different! But is very good either way!
#120814
Kori (Missouri) says:
It's very good. Moist. It doesn't need the icing. And don't eat it warm. My husband and I couldn't resist, and we thought we disliked it. It was just too much with all the melted chocolate chips. But the next day, it was much better. Thankfully I made the ice but didn't put it on. That would have made it too sweet. Next time I make it, I'll probably use less chocolate chips, and my husband thinks it would be good with nuts.
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variation: I used a spice cake mix instead of the yellow cake mix and all the spices. It was SOOO quick, easy and DELICIOUS! I didn't add any glaze or frosting because they were pretty sweet, plus it helped me trick myself into thinking they were muffins- so I could eat them for breakfast! =) YUM!