PUMPKIN CHIP CAKE

Pumpkin Chip Cake image

"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!"

Provided by Taste of Home

Time 1h25m

Yield 16 servings.

Number Of Ingredients 15

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
2 teaspoons confectioners' sugar

Steps:

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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 287 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 4g fiber), Protein 5g protein.