| 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.
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