| 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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