Chocolate Chip Pumpkin and Cream Cake

Chocolate Chip Pumpkin & Cream Cake

  • 1½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 egg whites or ½ cup egg substitute
  • 1½ cups sugar
  • ¾ cup nonfat vanilla yogurt
  • 1 cup canned pumpkin
  • 3/4 cup chopped walnuts or pecans, (optional)


Preheat oven To 350°. 

Sift flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt into a bowl and set aside. 

Whisk together egg whites or egg substitute, sugar, and yogurt in large bowl until well blended.  Stir in pumpkin. 

Stir dry ingredients into pumpkin mixture until no flour is visible.   Add nuts if using.

This recipe makes 1 8½x4½x2½-inch loaf , 3 mini loaf pans or 24 cupcakes.

Pour batter into desired pans that have been sprayed with cooking spray. Spoon dollops of the cream cheese mixture on top of batter.   For cupcakes, use about a rounded tablespoon per cupcake. 

Bake until toothpick in cake portion comes out clean -- about 50 minutes to 1 hour for large loaf, 25 minutes for mini loaves or 12 to 15 minutes for cupcakes.  (Cooking times vary considerably for different ovens, so adjust time according to your own oven.) 

Remove from oven and turn out of pan onto rack.  Cool completely. 

Filling:

  • 6 oz. fat free cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 3 Tablespoons egg substitute
  • 1 teaspoon vanilla
  • ½ tsp. pumpkin pie spice
  • ½ cup mini chocolate chips
     

In small bowl, mix the cream cheese and sugar till smooth.  Add the egg substitute and flavorings, again, mixing till smooth.  Stir in the chocolate chips.

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