Milk Chocolate Chip Pumpkin Cake

Pumpkin isn't just a Native American favorite - pumpkin is found throughout the Middle East. Here is a sweet treat that can be used as a hearty sweet bread for fetar (breakfast) or, with drizzled buttercream frosting, a wonderful dessert cake.

Ingredients:

3 c. all purpose flour
2 1/4 c. granulated sugar
3/4 c. brown sugar
1 Tbsp. pumpkin pie spice or apple pie spice
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
6 oz. milk chocolate chips ( semi-sweet is ok, too)
1 15 oz. can pumpkin
3/4 c. melted butter or margarine
6 eggs slightly beaten or equivalent egg substitute
Oven 350F
Tube pan or fluted tube pan ( Bundt pan )

Instructions:

Preheat oven to 350F
Generously spray the tube pan with nonstick spray.
Set aside 1/2 c. flour in a small bowl
In a large bowl, combine the remaining flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.
Place the chocolate chips in the reserved flour and toss to coat. Set aside.
In another bowl combine the pumpkin, melted butter, and eggs.
Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
Bake for 60 minutes or until a wooden toothpick comes out clean, when tested near the center of the cake.
Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. Garnish with powdered sugar or drizzle with icing.
12 to 16 servings.