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PUMPKIN SNACK CAKE
Recipe By : GOOD HOUSEKEEPING -- OCTOBER 1995
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Pumpkin
Amount Measure Ingredient -- Preparation Method
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1 cup packed light brown sugar
4 tablespoons light corn oil spread, 1/2 stick
1 cup canned solid-pack pumpkin, (not pumpkin -- pie
filling)
1/2 cup thawed, frozen no-cholesterol egg -- substitute
1/2 cup low-fat milk
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
confectioner's sugar -- for garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass
baking dish with nonstick cooking spray. In a large bowl, with mixer at
high speed, beat brown sugar and corn oil spread until well mixed, about
2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to
medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture
at low speed, add flour, baking soda, ground cinnamon, ground ginger,
baking powder, salt, and ground allspice; beat just until well blended.
Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes
until toothpick inserted in center of cake comes out clean. Cool cake
completely in baking dish on wire rack. When cool, sprinkle with
confectioner's sugar. Makes 12 servings.
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