| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cakes, Desserts, Holidays, Health | 16 | Servings | |
INGREDIENTS
| 1 1/4 | c | Firmly packed brown sugar; |
| Divided | ||
| 1 | c | Mashed cooked pumpkin |
| 1 1/2 | ts | Pumpkin spice mix |
| 1/2 | ts | Maple flavoring |
| 1 | Egg; lightly beaten | |
| 1/4 | c | Vegetable oil |
| 1 | tb | Vegetable oil |
| 2 | Egg whites | |
| 2 3/4 | c | All-purpose flour |
| 1 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Oat bran |
| 1 1/3 | c | Nonfat buttermilk |
| 2 | ts | Vanilla extract |
| Vegetable cooking spray | ||
| 1/2 | c | Sifted powdered sugar |
| 2 | ts | Skim milk |
| 1/2 | ts | Pumpkin pie spice |
INSTRUCTIONS
Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring. Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar and next 2 ingredients; stir well. Drizzle over cake. Yield: 16 servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat (1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium. Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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