Egyptian Milk Chocolate Chip Pumpkin Cake Recipes

Steps:

• Preheat oven to 350°F.
• Generously spray the tube pan with a nonstick spray.
• set aside 1/2c flour in a small bowl.
• in a large bowl,combine the pumpkin,melted butter and eggs.
• Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
• Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
• Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Steps:

• Sift the flour, baking powder, cinnamon and cloves together; set aside.
• Combine chocolate and coffee in small saucepan.
• Cook over low heat until the chocolate is melted, stirring constantly.
• Remove from heat and cool to room temperature.
• Cream the butter and sugar together in a mixing bowl, until they are light and fluffy.
• Use an electric mixer set on medium speed.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla and chocolate mixture.
• Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
• Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
• Bake in a preheated 350 ºF oven for 30 minutes or until cake tests done.
• Cool in pans on racks for 10 minutes.
• Remove from pans, cool completely on racks.
• Chill large mixing bowl and beaters.
• Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.
• DO NOT overbeat or you will have butter instead of whipped cream.
• To assemble the cake, place one cake layer on serving plate.
• Spread with Cinnamon Whipped Cream.
• Top with second cake layer.
• Frost sides and top with remaining Cinnamon Whipped Cream.
• Refrigerate until serving time.

Steps:

• Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
• Mix wet ingredients in large mixing bowl.
• In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
• Pour batter into prepared pan.
• Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
• Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)