Pumpkin Pie Tunnel Cakecakes, desserts, holiday 1 1/4 cup firmly packed brown sugar 1 divided 1 cup mashed cooked pumpkin 1 1/2 teaspoon pumpkin spice mix 1/2 teaspoon maple flavoring 1 egg; lightly beaten 1/4 cup vegetable oil 1 tablespoon vegetable oil 2 egg whites 2 3/4 cup all-purpose flour 1 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup oat bran 1 1/3 cup nonfat buttermilk 2 teaspoon vanilla extract 1 vegetable cooking spray 1/2 cup sifted powdered sugar 2 teaspoon skim milk 1/2 teaspoon 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. Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C |
