View Full Version : Splenda Pumpkin Spice Cake w/ Cream Cheese Frostin

Mr & Mrs Allyyyzkat
02-15-2008, 10:23 PM
• Cake
1 cup (250 ml) SPLENDA® Granular
1/4 cup (25 ml) SPLENDA brown sugar blend
3/4 cup (175 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 (50 ml) butter, softened
1 tsp. (3 ml) vanilla
1/2 cup (125 ml) SPLENDA® Granular

• Cake:
Preheat oven to 350°F. Lightly oil or spray a 13 x 9 inch pan with
baking spray. Set aside.

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°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.

• Optional garnishes: Sprinkle finely chopped walnuts or crushed
ginger snaps over the top of the cake.