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Harvest Pumpkin Cake Recipe

February 3rd, 2013 by alice  Tags: , , | Print This Post Print This Post

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.

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