*  Exported from  MasterCook  *
 
                             PUMPKIN SNACK CAKE
 
 Recipe By     : GOOD HOUSEKEEPING -- OCTOBER 1995
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Pumpkin
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           packed light brown sugar
    4      tablespoons   light corn oil spread, 1/2 stick
    1      cup           canned solid-pack pumpkin, (not pumpkin -- pie
 filling)
      1/2  cup           thawed, frozen no-cholesterol egg -- substitute
      1/2  cup           low-fat milk
    1      tablespoon    vanilla extract
    2      cups          cake flour
    2      teaspoons     baking soda
    1 1/2  teaspoons     ground cinnamon
    1 1/2  teaspoons     ground ginger
    1      teaspoon      baking powder
      1/2  teaspoon      salt
      1/2  teaspoon      ground allspice
                         confectioner’s sugar -- for garnish
 
 Preheat oven to 350.  Generously spray 13 x 9 inch ceramic or glass
 baking dish with nonstick cooking spray.  In a large bowl, with mixer at
 high speed, beat brown sugar and corn oil spread until well mixed, about
 2 minutes, constantly scraping bowl with rubber spatula.  Reduce speed to
 medium, beat in pumpkin, egg substitute, milk and vanilla.  With mixture
 at low speed, add flour, baking soda, ground cinnamon, ground ginger,
 baking powder, salt, and ground allspice; beat just until well blended. 
 Pour batter into baking dish; spread evenly.  Bake cake 25 to 30 minutes
 until toothpick inserted in center of cake comes out clean.  Cool cake
 completely in baking dish on wire rack.  When cool, sprinkle with
 confectioner’s sugar.  Makes 12 servings. 
 
 
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