Pumpkin Pie Tunnel Cake +++tmpj72b Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Firmly packed brown sugar,
Divided,
1 cup: Mashed cooked pumpkin,
1 1/2 tsp: Pumpkin spice mix,
1/2 tsp: Maple flavoring,
1: Egg, lightly beaten
1/4 cup: Vegetable oil,
1 tbsp: Vegetable oil,
2: Egg whites,
2 3/4 cup: All-purpose flour,
1 1/4 tsp: Baking soda,
1/4 tsp: Salt,
1/2 cup: Oat bran,
1 1/3 cup: Nonfat buttermilk,
2 tsp: Vanilla extract,
Vegetable cooking spray,
1/2 cup: Sifted powdered sugar,
2 tsp: Skim milk,
1/2 tsp: Pumpkin pie spice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp