---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPKIN TUNNEL CAKE
 Categories: Cakes
      Yield: 16 Servings
 
  1 1/4 c  Brown sugar; firmly packed
      1 c  Pumpkin; cooked, mashed
  1 1/2 ts Pumpkin spice mix
    1/2 ts Maple flavoring
      1    Egg; lightly beaten
    1/4 c  Vegetable oil
      1 tb 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

-----------------------------------GLAZE-----------------------------------
    1/2 c  Powdered sugar; sifted
      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~ 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
 
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