Thursday, February 10, 2011

Another great use for canned pumpkin

I was thinking about the combination of pumpkin and chocolate and decided that I wanted to make a marble cake. I looked for recipes and found this low fat marble cake recipe on I then morphed it into what I wanted it to be:

Pumpkin Chocolate Marble Cake


* 2 c. whole wheat flour or white whole wheat flour
* 3/4 t. baking powder
* 1/4 t. baking soda
* 1/2 c. applesauce
* 1/2 c. sugar
* 3/4 c. buttermilk or skim milk
* 1 egg
* 1/4 c. liquid egg whites
* 1 t. vanilla
* 3 T. cocoa powder
* 1/2 c. pumpkin puree


1. Preheat oven to 350 degrees. Coat 8X8 baking pan with cooking spray. In a bowl, combine baking soda, baking powder, and flour. In another bowl, blend sugar and applesauce. Mix in milk, egg substitute, egg and vanilla.

2. Stir in the dry mixture. Reserve and combine 1 cup batter with cocoa. Mix pumpkin with remaining batter and pour into the pan. Top with spoonfuls of cocoa batter; swirl into pumpkin batter using a spatula.

3. Bake for 40-45 minutes or until done. Cool on rack. Cut into 3 rows by 4 rows to make 12 pieces.

Number of Servings: 12 - 3 PP value per serving.

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