This ‘lighter’ chocolate pound cake, lacedwith chocolate chips, has a secret ingredient: pumpkin! Pumpkintakes the place of much of the fat content found in ordinarypound cakes, adds moisture and nutrient richness and lends itselfquite nicely to the flavor of chocolate.
Recipe: Chocolate Pound Cake
3 cups all-purpose flour
Preheat oven to 350°F (175°C).
In a medium bowl mix together flour, unsweetenedbaking cocoa, baking powder, and salt. Set aside.
In a large mixing bowl beat softened margarinewith an electric mixer on low speed 30 seconds. Add brown sugar,canned pumpkin and vanilla; beating about 5 minutes until wellmixed. Add egg whites; beat on medium speed for 2 minutes. Setaside.
In a small saucepan over low to mediumheat melt chips, stirring until smooth. Remove from heat andadd to pumpkin mixture. Stir in flour mixture alternately withmilk; beat until blended. Spoon into a greased and floured 10-inchtube pan.
Bake for 50 to 60 minutes or until thecenter is set. Cool in pan on wire rack for 30 minutes. Removefrom pan. Cool completely. Sprinkle with powdered sugar, if desired.
1/3 cup unsweetened baking cocoa
1 tablespoon baking powder
1/2 teaspoon salt
2 cups firmly packed brown sugar
1/2 cup canned pumpkin
6 tablespoons margarine, softened
4 teaspoons vanilla extract
5 large egg whites
2 cups semisweet chocolate chips
1 2/3 cups milk
Powdered sugar for sprinkling (optional)
Makes 12 servings.
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