Betty's Moist Chocolate Pumpkin Cake
Betty demonstrates how to make Moist Chocolate-Pumpkin Cake. This cake is made from only two ingredients and has less fat than a standard chocolate cake.
Ingredients
| Chocolate cake mix pacakage | 1 | |
| Pumpkin puree | 15 Ounce |
Directions
Making
Empty cake mix into a large bowl.
Add pumpkin puree and mix well with a large spoon.
Place in a greased bundt cake pan and smooth the top with a spoon.
Bake at 350 degrees (F) for 25 minutes, or until a cake tester comes out clean in the deepest part of the cake.
When cake is done, remove from oven and place cake (in pan) on a cooling rack. Cool.
Serving
Decorate with a sprinkling of confectioner's sugar or a glaze, or slice and serve as is.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 145Calories from Fat 10
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 21 mg0.88%
Total Carbohydrates 34 g11.3%
Dietary Fiber 12 g48%
Sugars 14 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
