Choco-Dot Pumpkin Cake
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                          Choco-Dot Pumpkin Cake

Recipe By     : The Harrowsmith Country Life Baking Book
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
   1      can           pumpkin (16 ounces)
     3/4  cup           oil
   1      cup           All-BranŽ Cereal
   2      cups          unbleached all-purpose flour
   2      teaspoons     baking powder
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1 1/2  teaspoons     cinnamon
     1/2  teaspoon      cloves
     1/4  teaspoon      ginger
     1/4  teaspoon      nutmeg
     1/4  teaspoon      allspice
   2      cups          sugar
   1      package       semisweet chocolate chips (6 ounces)

In large bowl, beat eggs until foamy.  Add pumpkin, oil, and cereal, and mix
well.  Sift in flour, baking powder, soda, salt, spices and sugar, and stir
to blend.  Mix in chocolate chips.  Pour batter into greased 10-inch bundt
or tube pan and bake in preheated 350F oven for about 1 hour and 10 minutes.
Cool completely before removing from pan.  Serve warm or cool.

Recipe by Francine Derus, Westlake, Oregon.

M/C formatted by Diane [spangen@home.com}

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NOTES : This is my husband's favorite cake.  It packs well in a lunch box
and also makes a great snack accompanied with a glass of ice-cold milk.