Pumpkin Cake

Pumpkin Cake (Thank you Debbie, Wells Fargo)

Serves 16 - Cut cake in quarters, cut 4 slices per quarter

Ingredients

1 cup whole wheat cake flour
1 cup flour unbleached
2 teaspoons cinnamon, ground
1 dash salt
2 teaspoons Leavening agents, baking powder, low-sodium
1 teaspoons baking soda
1 cup sugar
1 cup splenda no-calorie sweetener
1/2 cup canola oil
1/2 cup apple-sauce
1 cup egg beaters
2 cups pumpkin, (15 oz canned pumpkin)
Confectioners Sugar lightly dusted (to avoid adding more points) on baked/cooled cake (optional) - sugar not included in points value

Steps

1. Spray or grease bundt pan with oil and flour. Preheat oven to 350
degrees.

2. Combine flours, cinnamon, salt, baking powder and baking soda in
sifter. Sift ingredients into small mixing bowl and set aside.

3. Combine sugar, splenda and eggs in large mixing bowl. Stir by hand
until blended.

4. Add oil and applesauce to sugar mixture. Stir until blended.

5. Add pumpkin slowly to sugar mixture. Stir until blended.

6. Pour pumpkin batter into bundt pan. Place in preheated oven. Bake 45-
60 minutes. Cake is done when toothpick test comes out clean or just a
few crumbs sticking to it.

7. Sprinkle lightly with confectioners sugar, light enough not to add more points!

Nutrition Information / serving All Nutrients

Calories Fat Fiber Points
192 7 grams 1.36 4