Recipe - Pumpkin Snack Cake

1 cup Packed light brown sugar
4 tablespoon Light corn oil spread, 1/2
stick
1 cup Canned solidpack pumpkin,
(not pumpkin pie filling)
One half cup Thawed, frozen
nocholesterol egg,
substitute
One half cup Lowfat milk
1 tablespoon Vanilla extract
2 cup Cake flour
2 teaspoon Baking soda
1 One half teaspoon Ground cinnamon
1 One half teaspoon Ground ginger
1 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Ground allspice
Confectioner's sugar, for
garnish

Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking
dish with nonstick cooking spray. In a large bowl, with mixer at high
speed, beat brown sugar and corn oil spread until well mixed, about 2
minutes, constantly scraping bowl with rubber spatula. Reduce speed to
medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at
low speed, add flour, baking soda, ground cinnamon, ground ginger, baking
powder, salt, and ground allspice; beat just until well blended. Pour
batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until
toothpick inserted in center of cake comes out clean. Cool cake completely
in baking dish on wire rack. When cool, sprinkle with confectioner's sugar.
Makes 12 servings.

Recipe by: GOOD HOUSEKEEPING OCTOBER 1995 Posted to MCRecipe Digest V1
#650 by essie49@juno.com (Ethel R Snyder) on Jun 29, 1997