Pumpkin Chocolate Chip Bundt Cake

• 1 cup Butter, Softened
• 1-1/2 cup Granulated Sugar
• 3 whole Eggs, Room Temperature
• 1 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 Tablespoon Pumpkin Pie Spice
• 1-1/2 cup Pumpkin Puree
• 10 ounces, weight Dark Chocolate Chips
• Powdered Sugar, For Dusting

1. Preheat oven to 350u0b0F. Spray a bundt pan evenly with nonstick spray.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy. Beat in the eggs one at a time, being sure to scrape down the edges after adding each egg. Beat in the vanilla.
3. In another bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. Slowly beat the dry ingredients into the wet ingredients. Once mixed, turn the mixer off and gently fold in the pumpkin puree and chocolate chips.
4. Spoon the batter evenly into the prepared bundt pan. Bake in preheated oven for 45 - 50 minutes or until a toothpick inserted comes out clean. Allow to cool for several minutes. Turn over on to a serving platter and lift the pan, the cake with slide onto the serving platter. Sprinkle with powdered sugar, slice and serve.

butter, sugar, eggs, vanilla, allpurpose, baking soda, baking powder, ubc, pie spice, pumpkin puree, chocolate chips, powdered sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-chocolate-chip-bundt-cake/ (may not work)