Pumpkin Cake With Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This recipe is a lighter version of an old classic. It was printed in the December 2004 edition of Prevention Magazine. Ingredients:
1 cup splenda granular |
1/2 cup packed brown sugar |
3/4 cup canola oil |
1 cup liquid egg substitute |
1 (15 ounce) can solid pack pumpkin |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 cup nonfat dry milk powder |
1 tablespoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1 (8 ounce) package low-fat cream cheese |
1/4 cup butter, softened |
1/2 teaspoon vanilla |
1 drop imitation maple flavor |
1/2 cup splenda granular |
1/2 cup confectioners' sugar |
finely chopped crystallized ginger |
finely chopped walnuts |
Directions:
1. Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
4. Mix until well blended.
5. Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
6. Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
7. Cook cake completely before frosting.
8. Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
9. Frost cake, sprinkle with crystallized ginger and chopped walnuts.
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