Serves: 20
Total Calories: 211
1. Stir together flour, sugar, baking powder, soda, salt and spice. Set aside.
2. In large mixing bowl, beat eggs until foamy. Add pumpkin, oil and KELLOGG'S ALL-BRAN cereal. Mix well. Add flour mixture, stirring only until combined. Stir in chocolate morsels and nuts. Spread evenly in ungreased 9 x 13 x 2-inch pan.
3. Bake at 350°F about 1 hour and 10 minutes or until wooden pick inserted near center comes out clean. Cool completely before removing from pan. Drizzle with powdered sugar glaze, if desired.
GLAZE: Combine 1 cup powdered sugar and 4 teaspoons warm water
The following ingredients combined can be substituted for the 2 1/2 teaspoons of pumpkin pie spice: 1 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice 1/4 teaspoon ginger
NOTE: A 10 x 4-inch tube pan may be substituted for 9 x 13 x 2-inch pan.
This Choco-Dot Pumpkin Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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