Good leftovers for dinner and I satisfied my need to create with Better Homes and Gardens "Cook the Cover". I cut the added sugar in most recipes so that each serving has only 2 teaspoon (8 grams). The American Heart Association recommends that woman get no more than 24 grams a day, and this rule of thumb helps me achieve this.
Dark Chocolate and Pumpkin Swirl Cake
1 cup All Purpose Flour
3/4 cup Whole Wheat Pastry Flour
2 teaspoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Mix together dry ingredients in a bowl. Set aside.
1/4 cup Granulated Sugar
Beat in electric mixer.
1/2 cup Earth Balance Buttery Spread, melted
1/2 cup Skim Milk
1 1/2 teaspoon Lemon Juice
2 teaspoon Vanilla Extract
1 cup Pumpkin
Stir in dry ingredients just until flour no longer shows.
Divide batter in half.
To half of batter, stir in:
3 ounce Dark Chocolate (100% cacao)
2 Tablespoons Unsweetened Cocoa Powder
Alternately add batters to a 9X5-inch loaf pan sprayed with Pam. Swirl batter with a knife. Bake at 350 F. for 55 minutes. Cool in pan on rack for 20 minutes. Remove from pan. Pour over glaze:
1/4 cup Confectioners Sugar
2 Tablespoons Orange Juice
1 teaspoon Orange Peel
Grated Fresh Nutmeg