Joan found this recipe in the Post-Standard.
She made it as the weekend dessert.
Pumpkin Chocolate Chip Cake
From Tina Redmond of Syracuse
2 cups canned pumpkin
1 cup oil
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sugar
1/2 teaspoon cinnamon
3 cups flour
6 ounces chocolate chips
In a large bowl, combine pumpkin and oil. In a separate bowl,combine dry ingredients. Combine wet and dry ingredients and mix well. Stir in chocolate chips.
Pour batter into a 9-by-13 rectangular cake pan and bake in preheated oven at 350 degrees for 35 minutes.
Note: You can sift powdered sugar over the top when it cools if you want, but it doesn’t really need it.
