Bursting at the Seams

HAPPY WEDNESDAY!

I am bursting at the seams with incredible news that I can't quite divulge yet and no, I'm not pregnant.   So you will have to wait a few days until I can spill the beans.

Other than the fact that we are half way through the week, I am happy to say that I found some energy last night and did some baking... something I don't do very often anymore because of our big health kick.

So what's better on a cool October night than a healthy Pumpkin Cake with Cream Cheese Frosting!

The 3rd piece was for Dad, not Nixon.

Cake:

1 cup (250 mL) SPLENDA^® No Calorie Sweetener, Granulated
1/2 cup (125 mL) brown sugar
3/4 cup (180 mL) canola oil
1 cup (250 mL) egg substitute
1 (15 oz. or 425 g) can pumpkin puree
2 cups (500 mL) flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) baking soda
1 tbsp. (15 mL) cinnamon
1/4 tsp. (1 mL) ground cloves
1/4 tsp. (1 mL) salt

Frosting:

1 pkg. (8 oz. or 227 g) reduced fat cream cheese
1/4 cup (60 mL) butter, softened
1/2 tsp. (2 mL) vanilla
1 drop imitation maple flavour
1/2 cup (125 mL) SPLENDA^® No Calorie Sweetener, Granulated

Directions

Cake:
Preheat oven to 350°F. Lightly oil or spray a 13 x 9 inch pan with baking spray. Set aside.
Place SPLENDA^® Granulated, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended.
Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350°F oven 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cake.

Frosting:Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool

***  4 whole eggs = 1 Cup of Egg Substitute ***

*** It took less than 25 Minutes to cook ***

*** The icing could use a touch more sugar, I suggest whipped cream, coolwhip or dreamwhip instead ***