Pumpkin Cake With Simple Chocolate Icing

Prep: 20 min., Bake: 1 hr., Cool: 45 min.

Yield: Makes 8 to 10 servings

Ingredients

• 2  cups  sugar
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground cloves
• 1/4  teaspoon  ground allspice
• 1/4  teaspoon  ground ginger
• 4  large eggs
• 1  (15-ounce) can pumpkin
• 1  cup  vegetable oil
• 1  cup  wheat bran cereal
• 1  cup  semisweet chocolate morsels
• 1  cup  coarsely chopped pecans
• Simple Chocolate Icing

Preparation

Combine sugar, flour, baking powder, and next 6 ingredients.

Beat eggs at medium speed with an electric mixture until foamy. Add pumpkin, vegetable oil, and wheat bran cereal, beating until combined. Add dry ingredients, beating just until moistened. Stir in chocolate morsels and pecans. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes. Remove cake from pan to a serving platter, and let cool 30 more minutes. Drizzle Simple Chocolate Icing over top of cake, allowing it to run down sides.

Note: For testing purposes only, we used Kellogg's All-Bran cereal for wheat bran cereal.