Some­times sim­ple, uncom­pli­cated things are the best. There are times when I just want to make an old stand-by: some­thing that doesn’t fill up my whole dish­washer with dirty bowls. A cake I can make a day ahead of time and know it will still be moist and deli­cious. Ten­der and sweet with choco­late, cin­na­mon, and nut­meg, it’s per­fect for snowy morn­ing get-togethers, after­noon cof­fee breaks, and late night nibbles.

INGRE­DI­ENTS

• 3 cups flour
1 1/2 tea­spoon salt
2 tea­spoons bak­ing soda
1 tea­spoon cin­na­mon
1 tea­spoon nutmeg
• 1/2 tea­spoon ginger
• 1/8 tea­spoon cloves
4 eggs
• 3 cups sugar
1 cup canola oil
• 1 tea­spoon vanilla

1 can (15 ounces) pump­kin
8 ounces bit­ter­sweet choco­late, chopped, or choco­late chips