While Halloween is so totally last week (said in my best Cher voice), the season of pumpkin flavored everything is far from over. Mike puts down a half gallon of pumpkin flavored eggnog every few days and while we were stuck inside during the storm I decided to whip up a favorite of mine, pumpkin-chip bundt cake. I can't take credit for this recipe as I pillaged it from one of my besties brother's ex-girlfriends (if you are somehow reading this I hope this wasn't some secret family recipe) but I am going to share it because
we didn't like you anyway it's amazeballs.
1. Cream together 4 eggs, 2 cups sugar, 1 cup vegetable oil.
2. Sift in separate bowl 3 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt.
3. Combine the creamed mixture and flour mixture and beat in 1 Can (15 oz) pumpkin and 1 1/2 cups chocolate chips (I used milk chocolate but semi-sweet is good too).
4. Pour in greased bundt pan and cook at 340 degrees for 60 minutes. Cover with tin foil for last 20 minutes.