Chocolate Pumpkin Cake
|Safflower oil||1⁄2 Cup (8 tbs)|
|Semisweet baking chocolate||1 Ounce|
|Pumpkin||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||2 Teaspoon, thawed|
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Whole wheat pastry flour||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs), soak raisins in water until plump, drain off any excess water, then measure|
|Chopped nuts/Sunflower seeds||1 Cup (16 tbs)|
Combine oil and chocolate in a small saucepan.
Warm over low heat until chocolate is melted.
Combine pumpkin, honey, and juice.
Sift the dry ingredients into a bowl.
Add raisins and nuts or seeds.
Stir in the pumpkin and chocolate mixtures until well blended.
Pour into a greased 7 x 11-inch baking dish.
Bake at 325° 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan.
Cool on a wire rack.