| 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 |
ts |
Vanilla |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Nutmeg |
| 1 1/4 |
c |
Powdered sugar, sifted |
| 1/4 |
ts |
Vanilla |
|
|
Water |
INSTRUCTIONS
CAKE
GLAZE
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 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 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:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”