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CHOCO-DOT PUMPKIN CAKE 
2 c. sifted reg. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. ginger
2 c. sugar
4 eggs
1 (1 lb.) can pumpkin
1 c. vegetable oil
1 c. Kellogg's Bran Buds cereal
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 c. coarsely chopped nuts
Confectioners' Sugar Glaze (optional)

Sift together flour, baking powder, soda, salt, spices and sugar. Set aside. In large mixing bowl, beat eggs until foamy. Add pumpkin, vegetable oil and Bran Buds cereal; mix well. Add sifted dry ingredients, mixing only until combined. Stir in chocolate morsels and nuts. Spread evenly in ungreased 10 x 4 inch tube pan. Bake in moderate oven at 350 degrees about 1 hour and 10 minutes or until wooden pick inserted near center comes out clean. Cool completely before removing from pan. Place on cake plate; drizzle with Confectioners' Sugar Glaze if desired.
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