Pumpkin Chocolate Chip Bundt Cake

This started out full-fat but I changed it to make it healthier, and it still turns out extremely moist.  If you cut 16 slices, each slice turns out to be about 6 points, which is not bad for a super-moist cake.

Ingredients

3 cups flour
2 t baking powder
2 t baking soda
3 t cinnamon
1 t salt
2 eggs, beaten
egg white equivalent for 2 eggs (usually 6 T of cartoned egg whites)
2 cups sugar
3/4 cup oil
1/2 cup apple sauce
15 oz can of mashed pumpkin
1 cup chocolate chips

Preheat oven to 350 degrees F.  Spray bundt pan with cooking spray, flour the pan, and set aside.

Sift dry ingredients into medium bowl.

Beat eggs and sugar together in large bowl.  Add oil, applesauce and pumpkin, mixing well, and blend in dry ingredients mixture.  Fold in chocolate chips.

Bake in greased and floured bundt pan for 60 minutes.

Let the cake cool in the pan for ten minutes, and then turn out onto a cooling rack.

This cake defrosts well - you can pre-slice it and put half in a ziplock bag in the freezer, and then defrost in the refrigerator.

Sift together flour, baking soda, baking powder, cinnamon and salt.

People keep telling me to start a blog...

so I will try it and see if I really have enough to share here.  If nothing else, it will be a good way to share recipes with people, right?  Happy reading!