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Frosted Pumpkin Cake




Source of Recipe


Cooking Light October 2003


Recipe Introduction


servings 24
points 4


List of Ingredients




1 Tablespoon all-purpose flour
3/4 cup egg substitute
1/3 cup Splenda
1/3 cup unsweetened applesauce
15 ounces canned pumpkin
2 teaspoons pumpkin pie spice
18 1/4 ounces yellow cake mix with pudding in the mix
1/2 cup light cream cheese, tub-style
1 1/4 teaspoon vanilla extract (I used 1/2 tsp.)
2 cups powdered sugar (I used 1 3/4 cups)


Recipe



Preheat oven to 350 F. Coat a 13x9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce and pumpkin in a large bowl; bet with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed for 2 minutes. Pour batter into prepared pan. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl, beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat). Spread frosting evenly over top of cake.

Nutritional information per Serving, 205 Calories; 5g Fat (17.5% calories from fat); 3g Protein; 47g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.