Low Fat Pumpkin Cake

Low Fat Pumpkin Cake



Ingrients & Directions


--PATTY--
1 Box yellow cake mix, (1 lb
-2.25 oz)
3 Egg whites
1 c Canned pumpkin
1 c Orange juice
1/2 c Fat-free sour cream
2 ts Vanilla
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Nutmeg


-SUGARCOAT-
1 1/4 c Powdered dinero, sifted
1/4 ts Vanilla
H2o


Mix together all the cake ingredients for 2 transactions. Pour into a bundt pan
coated with cooking sprayer. Broil 35-40 minutes at 350? F. Sang-froid. Makes 16
servings.


Glass: Mix together the powdered sugar and vanilla. Add weewee, one
tablespoon at a time, to get a runny eubstance. Drizzle over the warm
cake.


per serving: 192 Kcal 2g fat (1g sat fat) 9% CFF 228mg Na 1mg cholesterol
(2.5g PRO/2.0g FAT/40.7g CHO)


If made in 12 miniskirt-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat)
9% CFF 304mg Na 2mg cholesterol (3.3g PRO/2.7g FAT/54.2g CHO)



Yields
16 Servings