Recipe - Pumpkin Pie Tunnel Cake

1 One fourth cup Firmly packed brown sugar;
Divided
1 cup Mashed cooked pumpkin
1 One half teaspoon Pumpkin spice mix
One half teaspoon Maple flavoring
1 Egg; lightly beaten
One fourth cup Vegetable oil
1 tablespoon Vegetable oil
2 Egg whites
2 Three fourths cup Allpurpose flour
1 One fourth teaspoon Baking soda
One fourth teaspoon Salt
One half cup Oat bran
1 1/3 cup Nonfat buttermilk
2 teaspoon Vanilla extract
Vegetable cooking spray
One half cup Sifted powdered sugar
2 teaspoon Skim milk
One half teaspoon Pumpkin pie spice

Combine One fourth cup brown sugar and next 4 ingredients in a small bowl; stir
well, and set aside. Combine remaining cup brown sugar and oil in a large
bowl, beating well at medium speed of an electric mixer. Add egg whites;
beat well. Combine flour and next 3 ingredients; add to brown sugar mixture
alternately with buttermilk, beginning and ending with flour mixture. Mix
after each addition. Stir in vanilla. Reserve 2 cups of batter, and set
aside. Pour remaining batter into a 12cup Bundt pan coated with cooking
spray. Spoon pumpkin mixture evenly over center of batter to form a ring.
Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50
minutes or until a wooden pick inserted in center comes out clean. Cool in
pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered
sugar and next 2 ingredients; stir well. Drizzle over cake. Yield: 16
servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat
(1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium.
Source: Cooking Light Magazine Sep/Oct, 1992 From: Dottie Cross TMPJ72B
Reformatted for MM by CLM, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini