Choco-dot pumpkin cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour; sifted |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Ground ginger |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 1 | pounds | Canned pumpkin |
| 1 | cup | Vegetable oil |
| 1 | cup | All-Bran Cereal |
| 6 | ounces | Semisweet chocolate chips |
| 1 | cup | Coarsely chopped nuts |
| Confectioner's sugar (optional) | ||
Directions
From: Tom Solomon <bigheat@...> Date: Wed, 10 Jul 1996 10:42:05 -0700 Recipe By: Liz Linton
Sift together flour, baking powder, baking soda, salt, sugar, and spices.
Set aside.
Beat eggs until frothy. Add pumpkin, oil, and cereal. Mix well. Add dry ingredients, and stir until combined. Stir in chocolate and nuts. Spread in an ungreased tube pan. Bake at 350 degrees for 1 hour. When cool, place on plate and drizzle with confectioner's sugar if desired.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .