Pumpkin Pie Tunnel Cake +++tmpj72b

Ingredients & Directions


1 1/4 c Firmly packed brown sugar;
Divided
1 c Mashed cooked pumpkin
1 1/2 ts Pumpkin spice mix
1/2 ts Maple flavoring
1 Egg; lightly beaten
1/4 c Vegetable oil
1 tb Vegetable oil
2 Egg whites
2 3/4 c All-purpose flour
1 1/4 ts Baking soda
1/4 ts Salt
1/2 c Oat bran
1 1/3 c Nonfat buttermilk
2 ts Vanilla extract
Vegetable cooking spray
1/2 c Sifted powdered sugar
2 ts Skim milk
1/2 ts Pumpkin pie spice

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.

Yields
16 Servings

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