“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!“
- 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
- 2 teaspoons confectioners' sugar
- 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.
Originally published as Pumpkin Chip Cake in Light & Tasty October/November 2006, p34
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