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.