Pumpkin Chocolate Chip Pound Cake

Pumpkin Chocolate Chip Pound Cake
1 c. oil or melted butter or melted margarine
4 eggs
2 c. cooked mashed pumpkin or canned
1 t. vanilla

2 c. sugar
1 tsp. salt
2 tsp. cinnamon
2 c. plain flour
2 tsp. soda

2 c. chocolate chips (milk or semi-sweet)
1 c. nuts

In a large mixing bowl, mix the first 4 ingredients with a wire whisk. Add the rest of the
ingredients in order listed and stir with a rubber spatula until well mixed. Stir in chips and
nuts. Line the bottom of an angel food pan with waxed paper or grease and flour the pan.
Pour into cake pan. Bake at 350° for 1.5 hours or until a toothpick comes out clean. Cool
and serve.

You can frost the cakes with a thin vanilla frosting.
Vanilla Icing
1/4 c. butter (melted)
2 c. powdered sugar
1/4 t. salt
2-4 T. milk, evaporated milk or heavy cream
1/2 t. any flavor of your choice (vanilla, orange or almond extract)

Combine all ingredients adding extra milk to make a thin icing for drizzling. You can store
any extra icing in the refrigerator for several weeks and use it as needed.

Thin Lemon Icing
3 T. lemon or lime juice
Powdered sugar to make the icing thin enough to drizzle
Dash of salt

Mix all ingredients in small plastic bag, cut a tiny piece off the corner of the bag and drizzle
over cake. Keep any leftover icing in the refrigerator for the next cake.

Variations for pound cakes: Use the recipe above, eliminate the pumpkin and substitute
the following:

Banana Chocolate Chip Pound Cake

2 c. mashed bananas
1 c. flour (additional)
Eliminate the cinnamon

Applesauce or Pear sauce Chocolate Chip Pound Cake

2 c. applesauce
1 c. flour (additional)

Poppy Seed Chocolate Chip Pound Cake

2 c. heavy cream (eliminate the oil)
1 c. flour (additional)
1 t. almond extract
1/4 c. poppy seeds
Eliminate the cinnamon
Leave out the Chocolate chips and nuts for plain Poppy Seed cake

· The beauty of this recipe is it’s flexibility.
o easy to make,
o ingredients are flexible,
o fast to mix up and easy clean-up
o No need for a mixer
· Depending on ingredients on hand, make the cake any time with:
o very little effort
o only one mixing bowl
o a wire whip
o measuring cups and spoons
o a rubber spatula
o a baking pan
o waxed paper
· Make it in:
o angel food pan
o loaf pans (2-4 pans depending on size)
o 9″ X 13″
· In order to get the cake out of the pan:
o Grease and flour the pan
o Grease and sugar the pan
o Best method—Cut a piece of waxed paper to line the bottom of the pan (run a table
knife around the edges of the pan and invert on a cooling rack)
· If your family doesn’t like pumpkin, use:
o Mashed squash
o Cooked and mashed carrots
o Apple or Pear sauce
o Mashed bananas
o Cooked oatmeal (leftovers work great)
· If butter is too expensive, use:
o Olive oil
o Melted margarine
o Melted butter flavored shortening
o Heavy whipping cream (see included recipe)

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