Low fat pumpkin cake

 
                            Low Fat Pumpkin Cake
 
 Recipe By     : Betty Broyles 1994
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE:
    1      box           Betty Crocker Light Yellow Cake mix -- (1 lb 2.25=
  oz)
    3                    egg whites
    1      cup           canned pumpkin
    1      cup           orange juice
      1/2  cup           fat-free sour cream
    2      teaspoons     vanilla
    1      teaspoon      cinnamon
      1/2  teaspoon      allspice
      1/2  teaspoon      ground ginger
      1/4  teaspoon      ground cloves
      1/4  teaspoon      nutmeg
                         GLAZE:
    1 1/4  cups          powdered sugar -- sifted
      1/4  teaspoon      vanilla
                         water
 
 Mix together all the cake ingredients for 2 minutes.  Pour into a bundt pan
 coated with cooking spray.  Bake 35-40 minutes at 350=B0 F.  Cool.  Makes 16
 servings.
 
 Glaze:  Mix together the powdered sugar and vanilla.  Add water, one
 tablespoon at a time, to get a runny consistency.  Drizzle over the warm
  cake.
 
 per serving:  192 Kcal  2g fat (1g sat fat) 9% CFF  228mg Na  1mg
  cholesterol 
                    (2.5g PRO/2.0g FAT/40.7g CHO)
 
 If made in 12 mini-bundt pans -
 per serving:  256 Kcal  3g fat (1g sat fat) 9% CFF  304mg Na  2mg
  cholesterol
                    (3.3g PRO/2.7g FAT/54.2g CHO)
 
 
 
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 NOTES : Betty heard this on the radio in Muskogee, OK.  She thinks it was
 from the American Heart Association.