Pumpkin Snack Cake

Preparation time: 15 minutes
Cooking time: 25 to 30 minutes
Makes: 12 servings

Ingredients:

• 1 cup packed light brown sugar
• 1/4 cup Fibersure
• 4 tbsps light corn-oil spread (56% to 60% fat)
• 1 cup canned solid-pack pumpkin (not pumpkin-pie mix)
• 1/2 cup thawed, frozen egg substitute
• 1/2 cup low-fat milk (1%)
• 1 tbsp vanilla extract
• 2 cups cake flour (not self-rising)
• 2 tsps baking soda
• 1-1/2 tsps ground cinnamon
• 1-1/2 tsps ground ginger
• 1 tsp baking powder
• 1/2 tsp ground allspice
• 1/2 tsp salt
• Confectioners' sugar for garnish

Directions:

Preheat oven to 180°C. Generously spray 13" by 9" ceramic or glass baking dish with nonstick cooking spray.

In large bowl, with mixer at high speed, beat brown sugar, Fibersure, and corn-oil spread until well mixed, about 2 minutes, scraping bowl with rubber spatula.

Reduce speed to medium; beat in pumpkin, egg substitute, milk, and vanilla. With mixer at low speed, add flour, baking soda, cinnamon, ginger, baking powder, allspice, and salt; beat just until well blended.

Pour batter into prepared baking dish; spread evenly with spatula. Bake until toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool cake completely in baking dish on wire rack. When cool, dust lightly with confectioners' sugar.

Per serving:

About 170 calories (16 percent calories from fat), 3g protein, 35g carbohydrate, 3g total fat (1g saturated), 0mg cholesterol, 385mg sodium, 4g fiber.