1 c Packed light brown sugar
4 tb Light corn oil spread, 1/2
-stick
1 c Canned solid-pack pumpkin,
-(not pumpkin pie filling)
1/2 c Thawed, frozen
-no-cholesterol egg,
-substitute
1/2 c Low-fat milk
1 tb Vanilla extract
2 c Cake flour
2 ts Baking soda
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
1 ts Baking powder
1/2 ts Salt
1/2 ts 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.
Yields
12 Servings