Thursday, January 01, 2004
16 servings
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
6 ounces light cream cheese
1 tablespoon butter
2 cups sifted powdered sugar
1-2 teaspoons maple flavoring
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
Adapted recipe by Chef Dennis Berno, Siegfried Health Center, St. John Medical Center