Egyptian Milk Chocolate Chip Pumpkin Cake

• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 3/4 cup brown sugar
• 1 tablespoon pumpkin pie spice or 1 tablespoon apple pie spice
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 ounces milk chocolate chips (semi-sweet is ok,too)
• 1 (15 ounce) can pumpkin
• 3/4 cup melted butter or 3/4 cup margarine
• 6 eggs, slightly beaten or 6 equivalent egg substitute

1. Preheat oven to 350u0b0F.
2. Generously spray the tube pan with a nonstick spray.
3. set aside 1/2c flour in a small bowl.
4. in a large bowl,combine the pumpkin,melted butter and eggs.
5. 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.
6. Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
7. 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.

allpurpose, sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, salt, chocolate chips, pumpkin, butter, eggs

Taken from www.food.com/recipe/egyptian-milk-chocolate-chip-pumpkin-cake-208793 (may not work)