Pumpkin Poundcake with Chocolate
Sadly, I don’t know the original source. The recipe was given to me by a baker I worked with years ago.
I think this cake tastes better on the second and third day, yeah! You can make it early.
3 cups flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup canola oil
1 can [15 ounces] pumpkin
8 ounces bittersweet chocolate, chopped, or chocolate chips