Low Fat Pumpkin Cake
Chocolate chips are the secret ingredient.
Prep Time: 15 minutes
Bake Time: 29 to 34 minutes
Serving Size: 1/16th
Yield: 16 servings
1-2/3 cups flour
1/4 cup nonfat dry milk
1 teaspoon Argo® Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup sugar
1/4 cup Karo® Dark Corn Syrup
1/4 cup orange juice
2-1/2 tablespoons Mazola® Corn Oil
1 cup canned pumpkin
1/2 teaspoon pure vanilla extract
2 tablespoons semi-sweet chocolate chips
Preheat oven to 350°F.
Combine flour, dry milk, baking powder, baking soda, salt and pumpkin pie spice in a large bowl. Whisk sugar, egg, corn syrup, orange juice, oil, pumpkin and vanilla in a medium bowl. Gradually stir into flour mixture until smooth.
Pour batter into a greased 9-inch square pan. Top with chocolate chips.
Bake 29 to 34 minutes or until toothpick inserted in center comes out clean.
LOW FAT PUMPKIN RAISIN CAKE VARIATION: Stir 1/2 cup raisins into batter at the end of step 2. Omit chocolate chips. Bake as directed.