Ingredients:
Cake:
1/2 cup sugar
1/2 cup butter, softened
15 oz can pumpkin
1/4 cup egg subsititute
1/2 tsp vanilla extract
2 3/4 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
12 oz evaporated fat-free milk
Cooking spray
Frosting:
3 cups sifted powdered sugar
6 oz reduced fat cream cheese
1 tsp grated orange rind
Other:
2 cups madarin oranges in light syrup, drained
1 cup pmegranate seeds
Directions:
1. Preheat oven to 350.
2. Place sugar and butter in a large bowl and beat with
mixer at medium speed until well blended. Add pumpkin;
beat well. Add egg substitute and vanilla; beat until
well blended.
3. Lightly spoon flour into dry measurig cups; level with
knife. Combine flour and next 6 ingredients (though nuteg),
stirring with a whisk. Add flour mixture and milk alternately
to butter mixture, beginning and ending with flour mixture.
Pour batter into 2 (9-inch) round cake pans coated with
cooking spray; sharply tap pans once on counter top to
remove air bubbles. Bake at 350 for 30 minutes or until
wooden pick inserted in center comes out clean. Cool in pans
for 10 minutes on a wire rack. Remove cake from pans and
cool completely on wire rack.
4. Place one cup powdered sugar and cream cheese in a
large bowl; beat with a mixer at medium speed until
well blended. Add remaining powdered sugar and orange
rind; beat until fluffy.
5. Place 1 cake layer on a plate. Spread 2/3 cup cream
cheese frosting over top of cake. Top with remaining cake
layer; spread remaining cream cheese frosting over top,
but not sides, of cake. Ararnge orange slices in a ring
around outer edge of top cake layer. Sprinkle pomegranate
seeds over center of top cake layer. Store cake loosely
coverd in refrigerator.
Yield: 14 serving
Serving size: 1 slice
Nutritional Information:
Calories 338; Fat 2.6g; Protein 5.9g; Carb 58.5g; Fiber 1.2g; Sodium 354 mg