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Choco-dot Pumpkin Cake Recipe

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This recipe for Choco-dot Pumpkin Cake, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Milley Beckort


2 cups sifted all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ginger
2 cups sugar
4 eggs
2 cups pumpkin ( 1 1lb can)
1 cup vegetable oil
1 ½ cup 40% Bran Flakes
16 oz pkg. semi-sweet chocolate morsels
1 cup coarsely chopped nuts

Sift together flour, baking powder, baking soda, salt, spices and sugar.  Set aside.
In large mixing bowl, beat eggs until foamy.  Add
pumpkin, oil and bran flakes, mix well.  Add sifted dry ingredients, mixing only until combined.  Stir in
chocolate chips and nuts.  Spread evenly in an
ungreased 10” x 4” tube pan.
Bake in 350 oven for about 1 hour and 10 minutes
(wooden pick inserted near center, comes out clean.)  Cool completely before removing from pan.  Place on plate and drizzle with confectioners sugar glaze if desired.  Can be frozen very well.




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