Maple Iced Pumpkin Cake

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Thursday, January 01, 2004

Categories:

Dessert

Yield:

16 servings

Ingredients:

Cake
Butter-flavored cooking spray
2 ½ cups flour
2 ½ teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon salt
1 ½ cups packed brown sugar
¾ cup applesauce
1 teaspoon vanilla
½ cup egg substitute
1 cup canned pumpkin
Icing
6 ounces light cream cheese
1 tablespoon butter
2 cups sifted powdered sugar
1-2 teaspoons maple flavoring

Directions:

1. Preheat oven to 350 degrees. Spray a 15 x 10-inch jellyroll pan with butter-flavored nonstick cooking spray, set aside.
2. In a medium bowl combine flour, baking powder, cinnamon and salt.
3. In a large bowl beat together sugar, applesauce, vanilla, egg substitute and pumpkin.
4. Gradually beat in flour mixture. Spread into pan.
5. Bake 18-23 minutes or until a toothpick inserted in the middle comes out clean. Cool cake completely.
6. Combine icing ingredients in a small bowl. Spread icing over cake and serve.

Nutrition Facts:

220 calories, 45g carbohydrate, 3.8g protein, 2.7g fat, 1.6g saturated fat, 7mg cholesterol, 1.2g dietary fiber, 178mg sodium

Source:

Adapted recipe by Chef Dennis Berno, Siegfried Health Center, St. John Medical Center