This 'lighter' chocolate pound cake, laced with chocolate chips, has a secret ingredient: pumpkin! Pumpkin takes the place of much of the fat content found in ordinary pound cakes, adds moisture and nutrient richness and lends itself quite nicely to the flavor of chocolate.

Chocolate Pound Cake

3 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1 tablespoon baking powder
1/2 teaspoon salt
2 cups firmly packed brown sugar
1/2 cup canned pumpkin
6 tablespoons margarine, softened
4 teaspoons vanilla extract
5 large egg whites
2 cups semisweet chocolate chips
1 2/3 cups milk
Powdered sugar for sprinkling (optional)

1. Preheat oven to 350°F (175°C).
2. In a medium bowl mix together flour, unsweetened baking cocoa, baking powder, and salt. Set aside.
3. In a large mixing bowl beat softened margarine with an electric mixer on low speed 30 seconds. Add brown sugar, canned pumpkin and vanilla; beating about 5 minutes until well mixed. Add egg whites; beat on medium speed for 2 minutes. Set aside.
4. In a small saucepan over low to medium heat melt chips, stirring until smooth. Remove from heat and add to pumpkin mixture. Stir in flour mixture alternately with milk; beat until blended. Spoon into a greased and floured 10-inch tube pan.
5. Bake for 50 to 60 minutes or until the center is set. Cool in pan on wire rack for 30 minutes. Remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.

Makes 12 servings.