Recipe Pumpkin Cake with Cream Cheese Frosting (Cake)

Required Ingredients:

• 1 cup SPLENDA® No Calorie Sweetener, Granular
• 1/2 cup brown sugar
• 3/4 cup canola oil
• 1 cup egg substitute
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
•  
• Frosting
• 1 (8 ounce) package reduced fat cream cheese
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla
• 1 drop imitation maple flavor
• 1/2 cup SPLENDA® No Calorie Sweetener, Granular
• 1/2 cup powdered sugar

Preparing/Cooking:

• PREHEAT oven to 350 degrees F.
• Lightly oil or spray a 13X9 inch pan with baking spray.
• Set aside.
• MAKE CAKE.
• Place SPLENDA® Granular, 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 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean.
• Cool cake.
• MAKE FROSTING.
• Place frosting ingredients in a mixing bowl.
• Mix on medium speed until well blended.
• Ice cake when cake is completely cool.
• Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.

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