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PUMPKIN CAKE

Source of Recipe

unknown


Recipe Introduction

Made in a 9X13 pan. Cut into 12 pieces, 4.5 carbs. Cut in 16 pieces, 3.8 carbs. I think you could cut out a lot of carbs, if you used a "0" carb sugar sub, as this calls for 1 1/4 cup Splenda, which is 30 carbs.

List of Ingredients

3/4 cup vanilla whey protein
1/4 cup Carbquik (bake mix)
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1-1/4 cups Splenda (sugar sub)
2 teaspoons liquid sweetener
Four eggs, beaten
1 15-ounce can pumpkin (3 ½ cups)
1 teaspoon vanilla extract
3/4 cup olive oil



Recipe

Preheat oven to 350-degrees.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil. Add to dry ingredients and mix well. Pour into greased (9X13) sheet cake pan and bake for 25-30 minutes being careful not to overbake.
When cool, top with whipped cream, or eat as snack cake squares.
Recipe makes 12 squares; 4.5 carbohydrates per square. 16 squares; 3.8 carbs