Pumpkin Spice Cake with Chocolate Chips
Calories 143 (16% from fat)
Fat 2.5 gram
Saturated Fat 1.1 gram
Trans Fat 0 gram
Cholesterol 18 mg.
Sodium 369 mg.
Carb. 25 gram
Fiber 4 gram
Sugar 7.8 gram
Sugar Alcohol 0 gram
Protein 5.3 gram
Ingredients
1 can (15 oz.) pumpkin mix
1 1/2 cups Splenda
(We used the box that measures cup for cup like sugar.)
1/2 cup lowfat (1%) buttermilk
1/4 cup lite apple sauce (no sugar added)
1/3 cup water
3 large egg whites
1 large egg
1 tsp vanilla extract
2 cups white whole wheat flour
1 Tbsp. dark chocolate baking cocoa
1/2 a (1 oz. box) Sugar Free - Fat Free - White Chocolate Jell-O Instant pudding
1/2 tsp. cinnamon, ground
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. Splenda Brown Sugar Blend
1/2 tsp. salt
1/2 tsp. nutmeg, ground
1/2 tsp. allspice, ground
1/2 tsp. cloves, ground
2 Tbsp. pumpkin pie spice
1/4 cup miniature semisweet chocolate chips
buttery cooking spray
1 Tbsp. powdered sugar
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl combine the pumpkin, Splenda, buttermilk, appesauce, water, eggs and vanilla extract.
3. In a separate bowl combine the next twelve items, white whole wheat flour to pumpkin pie spice, in a bowl and whisk them together. Slowly beat the flour mixture into the pumpkin mixture until blended. Stir in the chocolate chips.
4. Lightly coat a fluted tube pan (bundt pan) with buttery cooking spray. Then pour the mixture into the pan. Bake at 350 degrees Fahrenheit for 50 to 60 minutes, until toothpick inserted near the center comes out clean.
5. Cool for 10 minutes until removing it from the pan. Lightly dust with powdered sugar, cut into 12 servings and enjoy.
Yield: 12 Servings
