Pumpkin snack cake

12 Servings

Ingredients

Quantity Ingredient
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)
½ cup Thawed, frozen no-cholesterol egg, substitute
½ cup Low-fat milk
1 tablespoon Vanilla extract
2 cups Cake flour
2 teaspoons Baking soda
1½ teaspoon Ground cinnamon
1½ teaspoon Ground ginger
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ground allspice
Confectioner's sugar, for garnish

Directions

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.

Recipe by: GOOD HOUSEKEEPING -- OCTOBER 1995 Posted to MC-Recipe Digest V1 #650 by essie49@... (Ethel R Snyder) on Jun 29, 1997

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