Eggland's Best Eggs

Preparation

• Preheat the oven to 350°F. Coat a 12-cup bundt pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the sugar, all-purpose flour, whole wheat flour, cocoa powder, wheat germ, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
• In a medium bowl, combine the pumpkin, eggs, yogurt, canola oil, and vanilla and stir until well blended.
• Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the currants.
• Pour the batter into the prepared bundt pan. Bake about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for about 15 minutes on a wire rack. Remove from the pan and cool completely on the wire rack.
• Dust the top of the cake with confectioners sugar if desired.
• Garnish with a mini pumpkin in the middle and serve with vanilla lowfat frozen yogurt if desired.

Yield

Makes 16 servings