PUMPKIN CAKE WITH CREAM CHEESE FROSTING
This recipe is a lighter version of an old classic. It was printed in the December 2004 edition of Prevention Magazine.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 20
Steps:
- Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
- Preheat oven to 350 degrees.
- In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
- Mix until well blended.
- Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
- Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cook cake completely before frosting.
- 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.
- Frost cake, sprinkle with crystallized ginger and chopped walnuts.
Nutrition Facts : Calories 228.5, Fat 13.7, SaturatedFat 3.9, Cholesterol 15.4, Sodium 262.4, Carbohydrate 21.7, Fiber 0.6, Sugar 10.2, Protein 5.3
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