Low Fat Pumpkin Cake

* Exported from MasterCook II *

Low Fat Pumpkin Cake

Recipe By : Betty Broyles 1994
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE:
1 box Betty Crocker Light Yellow Cake mix -- (1 lb 2.25=
oz)
3 egg whites
1 cup canned pumpkin
1 cup orange juice
1/2 cup fat-free sour cream
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
GLAZE:
1 1/4 cups powdered sugar -- sifted
1/4 teaspoon vanilla
water

Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan
coated with cooking spray. Bake 35-40 minutes at 350=B0 F. Cool. Makes 16
servings.

Glaze: Mix together the powdered sugar and vanilla. Add water, one
tablespoon at a time, to get a runny consistency. 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 mini-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)



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NOTES : Betty heard this on the radio in Muskogee, OK. She thinks it was
from the American Heart Association.