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Recipes

Ingredients Needed:

Cooking Spray

1 tablespoon all-purpose flour

3/4 cup egg substitute

1/3 cup granulated sugar

1/3 cup applesauce

1/2 can (15-ounce) can pumpkin

1/2 cup skim milk

1 1/2 teaspoon pumpkin-pie spice

1 (18.25-ounce) package yellow cake mix (such as Betty Crocker)

Directions:
Frosting:

8 ounces tub-style light cream cheese

1/2 teaspoon vanilla extract

1 cup powdered sugar

8 ounces fat free whipped topping, thawed

1/4 cup caramel topping

2 tablespoons toasted pecans

Preheat oven to 350 degrees. Coat 1 13 X 9- inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 2 minutes. Pour batter into prepared pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. ; Gradually add the powdered sugar, beating just until blended. (Do not overbeat) Spread frosting evenly over top of cake.

Yield: 24 servings (serving size: 1 piece), Calories 225; Fat 4.3g; Carbohydrate 40g.

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