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Preheat the oven to 350 degrees F.
Film the inside of a 10-inch Bundt pan (generous 3. inches deep, with a capacity of 14 cups) or a 10-inch Bundt pan (4. inches deep, with a capacity of 15 cups) with nonstick flour-and-oil spray.
For the batter, sift the all-purpose flour, cake flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
Thoroughly toss the chocolate chips with 2 tablespoons of the sifted mixture in a medium-size mixing bowl.
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the granulated sugar in 4 additions, beating thoroughly after each portion is added. Beat in the eggs one at a time, beating for 30 seconds after each addition. Blend in the vanilla extract. On low speed, add the pumpkin puree and blend until combined. The mixture will look slightly curdled at this point, but will smooth out during the next step. On low speed, add the sifted mixture in 3 additions, beating just until the particles of flour are absorbed. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured. Stir in the chocolate chips.
Spoon the batter into the prepared baking pan. Smooth the top with a rubber spatula. Bake the cake in the preheated oven for 1 hour, if you are using the 10-inch Bundt pan (generous 3 3/4 inches deep, with a capacity of 14 cups), or 1 hour and 5 minutes to 1 hour and 10 minutes, if you are using the 10-inch Bundt pan (4. inches deep, with a capacity of 15 cups), or until risen, set, and a wooden pick withdraws clean or with a few moist crumbs attached.
Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto another cooling rack. Lift off the pan. Cool the cake completely. Store in an airtight cake keeper. Just before serving, sift confectioners’ sugar over the top.