1/2 cup white sugar
3 eggs
1/3 cup unsalted butter
1 cup evaporated milk
1 cup self-rising flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup buttermilk
1/2 cup pumpkin seed oil
1 cup dried pumpkin
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup shortening
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt and cinnamon; set aside.
In a large bowl, cream together the butter or margarine and 1 cup sugar along with the eggs. Beat in the flour mixture alternately with the milk/buttermilk mixture, ending with the flour. Mix in the sifted dry ingredients to form a soft dough. On a lightly floured surface, divide dough into two pieces and arrange them 1 inch apart on the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cool on a wire rack. In a small bowl, mix the buttermilk, pumpkin and vanilla to help form a ball. Spread unpe into prepared pan. Let stand 10 minutes before removing from the pan. Chill another 10 minutes or more before cutting into wedges.
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