Pumpkin Chocolate Chip Bundt Cake
2½ C All Purpose Flour
1 t Baking Soda
2 t Baking Powder
2½ t Pumpkin Pie Spice
1 t Ground Cinnamon
½ t Salt
½ C Margarine or Butter, softened
½ C Canola or Vegetable Oil
1¼ C Granulated Sugar
½ C Light Brown sugar, packed
3 Large Eggs
2 t Vanilla
15 oz Can Pumpkin Puree
2 Cups Chocolate Chips
8 oz Cream Cheese, softened to room temperature (Tofutti if making it non-dairy)
8 T Margarine
3 C Powdered sugar
1/2 t Cinnamon
1 t Vanilla extract
Preheat oven to 350°F with a rack in the center of the oven.
In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
In another large bowl, beat margarine, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no hint of flour remains, scraping the sides and bottom of the bowl as needed. Beat for 10 minutes. Fold in Chocolate Chips.
Thoroughly grease and flour a bundt pan. Pour the batter into the pan and spread it into an even layer. Bake for 50 - 60 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack until completely cool, then carefully remove the cake from the pan.
Beat cream cheese and butter/margarine until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed). Add the frosting to a piping bag with the edge snipped off and frost in zig zag motion. Store in the fridge or at cool room temp.
Modified from: https://celebratingsweets.com/pumpkin-bundt-cake/