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Pumpkin Cake with Cream Cheese Frosting




Source of Recipe


Prevention


List of Ingredients




Cake:
1 c Splenda
½ c packed brown sugar
3/4 c canola oil
1 c liquid egg substitute
1 can (15 oz) pumpkin puree
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt

Frosting:
1 pkg (8 oz) reduced-fat cream cheese
¼ c butter, softened
½ tsp vanilla extract
1 drop imitation maple flavoring
½ c Splenda
½ c confectioners' sugar
Finely chopped crystallized ginger, walnuts, or gingersnaps (garnish, optional)




Recipe



1. Preheat oven to 350 degrees F. Lightly oil or coat a 13" x 9" pan with cooking spray. Set aside.

2. To make cake: Place Splenda, brown sugar, oil, egg substitute, and pumpkin in large bowl. Mix until well blended. Add flour, baking powder, baking soda, cinnamon, cloves, and salt. Stir well. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.

4. To make frosting: Place cream cheese, butter, vanilla extract, maple flavoring, Splenda, and confectioners' sugar in medium bowl. With electric mixer, beat on medium speed until well blended. Frost when cake is completely cool. Sprinkle garnish, if desired, over top of cake.

Makes 20 Servings

Per Serving: 220 cal, 4 g pro, 23 g carb, 13 g fat, 3 g sat fat, 10 mg chol, 1 g fiber, 260 mg sodium