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Top-Rated Pumpkin Spice Cake

This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! —Katie Wollgast, Florissant, Missouri

16 ServingsPrep: 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 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

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Top-Rated Pumpkin Spice Cake (continued)

Directions (continued)

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.
Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without ice cream) equals 223 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.