Top-Rated Pumpkin Spice Cake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! 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 vanilla extract |
2 cups king arthur unbleached 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:
1. In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
2. 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.
3. 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.
4. 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. Yield: 16 servings.
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