Recipe - Low Fat Pumpkin Cake

CAKE
1 Box yellow cake mix, (1 lb
2.25 oz)
3 Egg whites
1 cup Canned pumpkin
1 cup Orange juice
One half cup Fatfree sour cream
2 teaspoon Vanilla
1 teaspoon Cinnamon
One half teaspoon Allspice
One half teaspoon Ground ginger
One fourth teaspoon Ground cloves
One fourth teaspoon Nutmeg

GLAZE
1 One fourth cup Powdered sugar, sifted
One fourth teaspoon Vanilla
Water

Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan
coated with cooking spray. Bake 3540 minutes at 350° 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 minibundt 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)

Recipe by: Betty Broyles 1994

Posted to MCRecipe Digest V1 #472 by yjohn@juno.com (Yvett L Johnson) on
Feb 04, 1997.