I knew it - as soon as I yelled help, I found it. If you haven't made this one, you might give it a try - wonderful!!
Chocolate Gingerbread Cake
Servings : 14
Amount Measure Ingredient -- Preparation Method
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2 large eggs
2 large egg whites
1/2 cup light sour cream
1/4 cup pureed pears
1/4 cup canola oil
1/2 cup molasses
1/2 cup water
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 package Duncan Hines Moist Deluxe Dark Chocolate
Fudge Cake Mix -- or any brand without pudding added
1 package Jello Instant Pudding Mix, Chocolate Fudge -- (3.9 ounce size)
Spray a 10-cup bundt pan with cooking oil spray. Set aside. Preheat oven to 350F.
With an electric mixer, beat eggs and egg whites in a large bowl until foamy. Add the ingredients through molasses and beat for 1 minute. Add water and spices and blend into the mixture.
Pour the cake mix, then the pudding mix, into the wet ingredients. Beat at low speed for 1 minute to incorporate ingredients, scraping the bowl frequently, then turn the speed up to medium for 2 minutes (again, scraping the sides of the bowl frequently).
Pour into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted between the center and side of the pan comes out with only a couple of crumbs attached.
Cool cake on rack for 15 minutes. Loosen cake from center and edges, tap gently once or twice on a hard surface, then invert onto a cooking rack sprayed with cooking spray. Allow to cool completely. Transfer to a plate.
Sift powdered sugar over top of cooled cake.
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Per serving: 271 Calories (kcal); 8g Total Fat (2g Saturated); (25% calories from fat); 3g Protein; 47g Carbohydrate; 27mg Cholesterol; 449mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTE: Pureed pears are simply an oil substitute made from draining a can of pears (packed in juice) then pureeing them until smooth. One can (about 14 ounces?) makes about 2/3 cup of puree (and it freezes nicely). This works very well in replacing half of the oil in quick bread and cake recipes such as this one. If you don't want to do this, just sub an equal amount of canola oil.
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Vicci
I'm going to serve it with Lemon Luscious ice cream that we were all making a few years ago.