| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 18 1/4 |
oz |
Spice cake mix |
| 1 |
|
Env Dream Whip whipped topping mix |
| 1 |
c |
Skim milk |
| 8 |
|
Whole egg whites; slightly beaten |
| 1 |
tb |
Olive oil |
| 1 |
|
Env Dream Whip whipped topping mix |
| 3 |
oz |
Fat-free butterscotch pudding mix |
| 1/2 |
c |
Skim milk |
| 1 |
c |
Pumpkin; canned |
| 1/4 |
c |
Walnuts; chopped |
| 1 |
|
Env Dream Whip whipped topping mix |
INSTRUCTIONS
BATTER
PUMPKIN FROSTING
FROSTING
Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour;
set aside. In a mixing bowl, combine cake mix, one envelope whipped topping
mix, one cup milk, egg whites, and oil. Mix until moistened. Pour evenly
into prepared pans. Bake for 30 minutes. Meanwhile, to prepare pumpkin
frosting, combine one envelope whipped topping mix, pudding mix, and
remaining milk. Mix slowly until well blended. Then, beat again for eight
minutes or until soft peaks form. Fold in pumpkin in carefully. Split
cooled cake layers and frost each layer with pumpkin frosting. Stack layers
on serving plate. Prepare remaining envelope whipped topping mix according
to package directions. Frost sides of cake. Sprinkle walnuts over top.
Per serving: 246 Calories; 6g Fat (20% calories from fat); 6g Protein; 46g
Carbohydrate; 0mg Cholesterol; 359mg Sodium
Recipe by: The Holiday Cookbook
Posted to recipelu-digest Volume 01 Number 190 by "Anita A. Matejka"
<matejka@bga.com> on Nov 2, 97
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