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Pumpkin Chip Cake

“Moist and delicious, this is a great cake for fall,“ says Barbara Lindberg in Portland, Oregon. “But my kids loved it so much, it quickly became a year-round favorite. It also keeps well…and never lasts long enough to get stale!“

16 ServingsPrep: 30 min. Bake: 55 min. + cooling

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

2 of 2

Pumpkin Chip Cake (continued)

Directions (continued)

to a wire rack to cool completely. Dust with confectioners' sugar.
Yield: 16 servings.

Nutrition Facts: 1 piece equals 287 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 247 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.