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This morning I awoke to a comment from the sweetest of bloggers wanting to verify that the recipe I had posted previously for my Chocolate Chip Harvest Cake didn't have eggs in it. EGGS? Of course it had eggs in it! Surely I didn't leave that out somehow. I KNOW I didn't. Guess what. I DID! I have corrected the original recipe but wanted to repost it just in case. I'm absolutely mortified that someone might have tried making the cake without the eggs and spent their precious time and money doing it. I would send each of you a can of pumpkin if I could. The funny thing is that I have a sister-in-law who always says I leave an ingredient out of her favorite recipe of mine so that it's not the same when she makes it. I'm SO not that girl!
My sincerest, deepest apologies.
Chocolate Chip Harvest Cake with Cinnamon Nutmeg Whipped Cream
For the cake:
15 oz can Pumpkin
1/2 c oil
1/2 c unsweetened applesauce
4 eggs
1 c sugar
1 c dark brown sugar
1 tsp vanilla
2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 c chocolate chips
For the whipped cream:
1 c heavy cream
3 Tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350°. Mix together pumpkin, oil, eggs, applesauce, sugars and vanilla until well blended. In separate bowl, mix dry ingredients and then add to wet ingredients until just blended and then fold in chocolate chips. Pour into well greased bundt pan. Bake for 1 hour or until firm. Let completely cool before removing from pan. Serve with Cinnamon Nutmeg Whipped Cream.
Notes: I always use fresh ground nutmeg and just eyeball those measurements. Also, it is helpful to reserve about 1/4 c of your flour to toss with your chocolate chips so they don't all sink to the bottom of your pan. You could use all oil for this recipe but the applesauce lightens it up and you don't miss the extra oil at all. I will probably try it soon with all applesauce just to see.
This cake was incredibly moist and even more so the next day. I couldn't stay out of the cake the next day so I cubed it and froze it and will make a trifle out of the leftover sometime soon.
Happy baking!
Now I REALLY can't wait to try it! Lol
ReplyDeletejotted down the recipe to make for thanksgiving {which is Oct 14th here in Canada} so haven't made it yet - but didn't even notice the eggs were missing! ... must have been distracted by the delicious sounding whipped cream with cinnamon & nutmeg :-)
ReplyDeleteSweetest of bloggers? Surely you jest! lol I AM going to try this and I will let you know how it turns out- xo Diana
ReplyDeleteWill definitely be trying this! Sounds lovely!
ReplyDeleteThere's no such thing as canned pumpkin in Australia - I am guessing cooked, mashed pumpkin would do the trick?
ReplyDeleteThis sounds like the perfect fall dessert! Can't wait to try it;-)
ReplyDeleteaha! I did make it, and I thought it tasted, well, not so great, but I figured it was because I used gluten free flour instead of regular flour. I did wonder about the eggs... I'll just have to try it again! That whipped cream was fabulous, though!
ReplyDeleteaha! I did make it, and I thought it tasted, well, not so great, but I figured it was because I used gluten free flour instead of regular flour. I did wonder about the eggs... I'll just have to try it again! That whipped cream was fabulous, though!
ReplyDeleteI made it - without the eggs, and it was good. I am picking up the ingredients today to make again. I will be sure to include the eggs this time.
ReplyDeleteHi Jennifer!
ReplyDeleteDo I have your permission to share on my blog? I made this yesterday and it was a hit! It must be shared as much as possible. Of course, I wanted to check with you before I posted.
Thanks!
Jill@Forever*Cottage
I made your cake recipe right after you posted it for our family reunion without eggs.....it was a hit!
ReplyDeletemade you recipe WITH the eggs....but, forgot the cup of brown sugar.....still a hit. Could it have been any better???
ReplyDeleteOh my goodness, that looks good. Filing.... ~Angela~
ReplyDelete