3 cups flour sifted

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

3 1/2 teaspoons cinnamon

4 large eggs

2 cups sugar

1 1/2 cups oil

1 16 oz. can pumpkin puree

1 cup walnuts coarsely chopped

12 ounces miniature semisweet chocolate chips

confectioners’ sugar if desired

Sift together flour, baking powder, baking soda, salt and cinnamon.

At high speed, beat eggs until yolks and whites are combined.

Gradually add sugar, beating until thick and lemon color.

Beating constantly, pour in corn oil.

With mixer on low speed, blend in sifted dry ingredients;

beat until smooth after each addition.

Stir in walnuts.

Turn into 10 x 4” tube pan.

Bake at 350° until cake tester comes out clean, about 1 hour 10 minutes.

Place cake in pan on wire rack to cool completely before removing from pan.