Pumpkin Spice Cake: Serves 16 ( 4 points)
We had this with that wonderful pumpkin ice-cream from Edy's!
1 can ( 15 oz) solid pack pumpkin
3/4 c. sugar
3/4 c. Splenda
1/2 c. (1%) buttermilk
1/3 c. canola oil
1/3 c. water
2 eggs
2 egg whites
1 tsp. vanilla
2 c. flour
1 T. baking cocoa
1-1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each of ground nutmeg, ground cloves and allspice
1/2 c. raisins ( we used golden)
1/4 c. mini chocolate chips
powdered sugar for sprinkling
In a large bowl beat the first 8 ingredients ( through vanilla) until well blended. In a small bowl combine the flour, cocoa, cinnamon, baking soda, baking powder, salt , nutmeg, cloves and allspice. Gradually add to pumpkin mixture and beat well.
1 can ( 15 oz) solid pack pumpkin
3/4 c. sugar
3/4 c. Splenda
1/2 c. (1%) buttermilk
1/3 c. canola oil
1/3 c. water
2 eggs
2 egg whites
1 tsp. vanilla
2 c. flour
1 T. baking cocoa
1-1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each of ground nutmeg, ground cloves and allspice
1/2 c. raisins ( we used golden)
1/4 c. mini chocolate chips
powdered sugar for sprinkling
In a large bowl beat the first 8 ingredients ( through vanilla) until well blended. In a small bowl combine the flour, cocoa, cinnamon, baking soda, baking powder, salt , nutmeg, cloves and allspice. Gradually add to pumpkin mixture and beat well.
Transfer to a bundt or 10" tube pan coated with cooking spray. Bake at 350 for 50-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to cool completely. Sprinkle with powdered sugar if desired.
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