INGREDIENTS

1. 2cupswhole wheat flour
2. 2cupsSplenda sugar substitute
3. 12ouncespumpkin
4. 2teaspoonsbaking soda
5. 1 1/2cupsapplesauce
6. 1teaspooncinnamon
7. 2teaspoonspumpkin pie spice
8. 5egg whites
9. 2teaspoonsvanilla
10. fat-free whipped toppingor Splenda sugar substitute (optional)

DIRECTIONS

1. Pre-heat oven to 375, grease a deep 8 inch pan.
2. I find it best to use a wooden spoon instead of a mixer to mix this batter.
3. Mix first 8 ingredients, mixture will be lumpy.
4. Add egg whites, mixing well after each addition.
5. Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
6. Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
7. Cake will remain soft but should hold together well.
8. I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.