PUMPKIN CHOCOLATE CHIP BUNDT CAKE WITH BUTTER VANILLA GLAZE

RECIPES THAT BRING OUT THE BEST IN YOU AND THAT GIVE YOU THE FEELING YOU'RE ON TO SOMETHING BIG.

This is a rich and very yummy cake to make on a cold and frosty day or just about any day when you want to have something rich and yummy to eat. It does seem to go down better on a cold day, though, when the leaves are just about gone from the three big maple trees growing on the east side of our yard and a fire in the fireplace feels good even during the day. Pumpkin bundt cake is always a welcome addition to any family gathering or just for fun when you don't have anything planned but wanted to make something that would be easy, fun and good to eat. This is one of the easiest cake recipes I have ever found and the best part of it is that it always turns out, every single time. If you want, you can use the recipe to make muffins instead of cake but the cake is so good and so good looking that I prefer using it for that. Because it's so rich, a little goes a long way so it will serve a lot of people, too which is another added bonus. Life just doesn't get any better than this! Here is the recipe:

1. Start by combining in your big mixer bowl:

3 1/2 C. flour

2 C. white sugar

1 C. brown sugar

2 tsp. soda

1 tsp. baking powder

1 1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

2. Stir it around, getting rid of all the lumps in the brown sugar. Then add:

4 eggs

1 C. oil

2/3 C. water

2 C. (1 small can) pumpkin

3. Next, get your bundt cake pan ready by spraying it with Pam Baking. Preheat your oven to 350 degrees so it will be ready.

4. Mix everything together for about 2 minutes.

4. Carefully fold in by hand one full bag of Nestle's mini chocolate chips.

5. Pour the batter into your prepared bundt cake pan and put it in the oven. Let it bake for 50-60 minutes or until it springs back on top when pressed down.

6. After the cake has finished baking and has been allowed to cool, frost it with the following glaze:

1 1/2 C. powdered sugar

2 T. butter

1/4 C. water

1 tsp. vanilla

Stir together until well blended, then spread it over the cake in a thin coating with a pastry brush. Allow to harden before serving. Serves 12-16. Enjoy!