| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 16 | Servings | |
INGREDIENTS
| 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 | t | Vanilla |
| 1 | t | Cinnamon |
| 1/2 | t | Allspice |
| 1/2 | t | Ground ginger |
| 1/4 | t | Ground cloves |
| 1/4 | t | Nutmeg |
| 1 1/4 | c | Powdered sugar, sifted |
| 1/4 | t | Vanilla |
| Water | ||
| servings. |
INSTRUCTIONS
Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350° F. Cool. Makes 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) Recipe by: Betty Broyles 1994 Posted to MC-Recipe Digest V1 #472 by yjohn@juno.com (Yvett L Johnson) on Feb 04, 1997.
A Message from our Provider:
“Jesus: to know him is to love him”