Title: Pumpkin Chocolate Chunk Walnut Ring Cake
Categories: Dessert Cake Chocolate
Yield: 4 Servings

1 1/4	c	All-purpose flour
1	ts	Ground ginger
3/4	ts	Baking soda
1/4	ts	Salt
1/8	ts	Ground cloves
3/4	c	Canned pumpkin puree
1/3	c	Butter or margarine, melted
2/3	c	Light brown sugar, firmly
		Packed
2	lg	Eggs
1	ts	Vanilla extract
1/4	c	Semisweet chocolate chips OR
		One and one half
1	oz	Squares semisweet chocolate,
		Coarsely
		Chopped
1/4	c	Chopped walnuts
		Confectioners' sugar,
		Optional

Heat oven to 325F. Grease and flour an 8-inch tube pan, such as a Bundt pan.

Stir the flour, ginger, baking soda, salt and cloves in a medium-size bowl to mix well. Set aside.

In a large bowl with an electric mixer at medium speed, beat the pumpkin puree, butter, sugar, eggs and vanilla until blended and smooth. Reduce the mixer speed to low and gradually add the flour mixture, beating just until blended. Fold in the chocolate chips and walnuts.

Spoon the batter into the prepared pan. Bake for 30 to 35 minutes until a wooden pick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and remove the pan. Cool the cake on the rack until just warm. Sprinkle with confectioners' sugar, if desired, and serve.

Makes 6 to 8 servings.

Per 1/8 recipe serving without confectioners' sugar: 276 calories, (42% from fat), 13 g fat (3 g saturated), 53 mg cholesterol, 300 mg sodium, 37 g carbohydrate (2 g fiber), 5 g protein. RDA: 5% calcium, 53% iron.

[REDBOOK; Oct 1993.]

Posted by Fred Peters. From: Fred Peters Date: 09-02-98 (12:08) Doc's Place Bbs Online. (253) Cooking

previous

next