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Pumpkin Chocolate Cake

Here is a great fall cake recipe that I got from Whole Foods.  This is a cake that tastes great and is good for you.  I made only one substitution to the original recipe.  Instead of sugar, I used the whey low granulated sugar blend.  I decorated our cake using powdered sugar and a stencil from the Martha Stewart Halloween craft collection.  It's a keeper!

Pumpkin Chocolate Cake



Ingredients:
1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.

Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

Nutrition

Per serving (1 piece): 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein
I decorated ours for the occasion.  This is also great with the Maple Cream Cheese frosting recipe(see pumpkin cupcakes with maple cream cheese frosting.)


HAPPY HALLOWEEN!!
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