You have been cooking up a storm. Sounds delicious! Pumpkin streusel would have been perfect in the sukkah.
2 cups pumpkin puree (from a 28 oz can)
1 cup (2 sticks) margarine, melted
2 cups sugar
2 large eggs 1
/2 cup low-fat mayonnaise
1/2 cup soymilk
1 teaspoon baking soda
3 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
Streusel Topping
1 1/4 cups all purpose flour
1 cup sugar
2 tablespoons ground cinnamon
1/2 cup margarine, melted
1 1/2 teaspoons vanilla
7 ounces good quality bittersweet chocolate, roughly chopped with a knife
Directions:
1. Preheat oven to 350. Grease a 13 X 9 inch pan.
2. Place the pumpkin in the bowl of an electric mixer. Add all the rest of the cake ingredients and beat until combined.
3. In a separate bowl combine the streusel ingredients.
4. Pour half of the batter into the prepared pan. Sprinkle with half of the streusel.
5. Top with remaining batter and sprinkle remaining streusel over the top.
6. Bake for 1 hour or until a tester comes out with a few moist crumbs.
7. Note: This cake freezes very well so I always make the full amount, but a half recipe fits nicely in an 8 inch square pan or an 8 inch round pan with 3 inch sides.
B'tayavon!