Pumpkin Chocolate Chip Pudding Cake
Servings 16
Ingredients
- 2 cups sugar
- 2 cups canned pumpkin not pumpkin pie filling
- 1/2 cup vegetable oil
- 4 large egg whites beaten
- 1/2 cup fat-free vanilla pudding 1 container of a 4-pack
- 3 cups all-purpose flour
- 1 1/4 tsp ground cinnamon
- 1 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 cups bittersweet chocolate chips
Instructions
- Preheat oven to 350°.
- Combine first five ingredients in a large bowl (sugar through pudding) and stir well with a whisk.
- Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk.
- Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
- Pour batter into a bundt pan coated with cooking spray. Smooth the top of the batter with a spatula.
- Bake at 350° for one hour or until a wooden pick inserted in the center of the cake comes out clean.
- Cool 10 minutes in the cake pan on a wire rack, and then remove from pan. Cool completely, slice and serve.