---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Pie Tunnel Cake
  Categories: Cheesecakes
       Yield: 16 servings
  
   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 ts 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
  
   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.
  
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