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Pumpkin Spice Cake with White Chocolate Glaze


Thursday, January 01, 2004
18 servings, 1 slice each
1 package (18 ½ ounces) spice cake mix
¾ cup egg substitute
1 cup canned pumpkin
2/3 cup nonfat evaporated skim milk
1/3 cup unsweetened applesauce
1 cup white chocolate chips
3 tablespoons nonfat evaporated skim milk
½ teaspoon ground cinnamon
1. Preheat oven to 350 degrees. Spray a 12-cup bundt pan with butter-flavored cooking spray. Set aside.
2. In a large mixing bowl combine cake mix, egg, pumpkin, 2/3 cup milk and applesauce. Using an electric mixer beat at medium speed for 2 minutes. Pour into bundt pan.
3. Bake 40-45 minutes or until a toothpick inserted in the cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely.
4. Meanwhile in a small saucepan heat 3 tablespoons milk over medium bring just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle ½ the glaze over the cake. Serve with remaining glaze.
Nutrition Facts:
180 calories, 32g carbohydrate, 3g protein, 5g fat, 2.4g saturated fat, 0mg cholesterol, 1g
dietary fiber, 215mg sodium
Exchanges per serving: 2 starch

Adapted recipe by Rachel Cly Vincent, RD, LD, Siegfried Health Club, St. John Medical Center
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