Pumpkin Chip Cake Recipe

Ingredients

• 1 cup egg substitute
• 1 can (15 ounces) solid-pack pumpkin
• 1/3 cup unsweetened applesauce
• 1 cup All-Bran
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup chopped pecans
• 1 cup miniature semisweet chocolate chips
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• 2 teaspoons confectioners' sugar

Directions

• In a bowl, beat egg substitute until frothy. Add the pumpkin, applesauce and bran; mix well. Combine the flour, sugar, baking powder, baking soda, salt and spices; gradually add to pumpkin mixture and mix well. Stir in pecans and chocolate chips.
• Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 55-65 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. Dust with confectioners' sugar. Yield: 16 servings.

Pumpkin Chip Cake published in Light & Tasty October/November 2006, p34