Book and Recipe

CAKE KEEPER CAKES by Lauren Chattman
PUMPKIN CHOC. CHIP POUND CAKE
1 3/4 C. Flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamin
1/2 tsp. salt
1/4 tsp. cloves
pinch of nutmeg
1/2 C. unsalted butter
1 1/4 C. sugar
3 eggs
1 C. Pumpkin puree- not the artifcial one-make sure its real pumpkin
1/3 C. Milk
1 C. Choc. Chip
1 tsp. vanilla
Put in muffin tins or loaf pan on 350 degrees from 45 to 1 hour depending on your oven. Use a toothpick and if nothing comes out, then its ready. When baking, always remember to combine and wet and dry ingredients seperately and then mix. So, dry foods first, make sure everything is at room temperature and add the eggs slowly and they recommend one at a time.