Pumpkin Cake With Simple Chocolate Icing

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 15 ounce pumpkin canned
• 4 large eggs 
• 2 cups flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 10 servings simple chocolate icing 
• 1 cup pecans coarsely chopped
• 0.5 teaspoon salt 
• 1 cup semisweet chocolate morsels 
• 2 cups sugar 
• 1 cup vegetable oil 
• 1 cup wheat bran cereal 

Equipment

• frying pan
• oven
• kugelhopf pan

Directions

1. Combine sugar, flour, baking powder, and next 6 ingredients.
2. Beat eggs at medium speed with an electric mixture until foamy.
3. Add pumpkin, vegetable oil, and wheat bran cereal, beating until combined.
4. Add dry ingredients, beating just until moistened. Stir in chocolate morsels and pecans.
5. Pour batter into a greased and floured 10-inch Bundt pan.
6. Bake at 350 for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes.
7. Remove cake from pan to a serving platter, and let cool 30 more minutes.
8. Drizzle Simple Chocolate Icing over top of cake, allowing it to run down sides.
9. Note: For testing purposes only, we used Kellogg's All-Bran cereal for wheat bran cereal.