Post by Loupy on Nov 7, 2011 12:01:07 GMT -7
Pumpkin Spice Cake
Photo by: Taste of Home
“This cake is a little different because of the hint of chocolate.” So moist and tender, it’ll have guests hoping for seconds! Katie, Missouri
16 Servings
Prep: 25 min.
Bake: 50 min. + cooling
Ingredients
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 teaspoon Spice Islands® pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, allspice and cloves
1/2 cup raisins
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar
Reduced-fat vanilla ice cream, optional
Directions
In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended.
Stir in raisins and chocolate chips.
Transfer to a 10-in. fluted tube pan coated with cooking spray.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Sprinkle with confectioners' sugar.
Serve with ice cream if desired.
Nutrition Facts:
223 calories,
7 g fat
1 g saturated fat
27 mg cholesterol
204 mg sodium
39g carbohydrate
2 g fiber
4 g protein
Originally published as Pumpkin Spice Cake in Healthy Cooking October/November 2009
© Reiman Media Group, LLC., 2011
Photo by: Taste of Home
“This cake is a little different because of the hint of chocolate.” So moist and tender, it’ll have guests hoping for seconds! Katie, Missouri
16 Servings
Prep: 25 min.
Bake: 50 min. + cooling
Ingredients
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 teaspoon Spice Islands® pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, allspice and cloves
1/2 cup raisins
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar
Reduced-fat vanilla ice cream, optional
Directions
In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended.
Stir in raisins and chocolate chips.
Transfer to a 10-in. fluted tube pan coated with cooking spray.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Sprinkle with confectioners' sugar.
Serve with ice cream if desired.
Nutrition Facts:
223 calories,
7 g fat
1 g saturated fat
27 mg cholesterol
204 mg sodium
39g carbohydrate
2 g fiber
4 g protein
Originally published as Pumpkin Spice Cake in Healthy Cooking October/November 2009
© Reiman Media Group, LLC., 2011