Pumpkin Cake

	Source: USDA Food, Nutrition, and Consumer Services This homemade cake featuring pumpkin will be a big hit at your next holiday or gathering. Rating: Prep Time: 13 minutes   Cook Time: 35 minutes   Difficulty: EASY	Nutrition Facts   Makes 24 servings Serving Size: 1 slice Amount Per Serving   Calories 142.1   Total Carbs 24.2 g   Dietary Fiber 1.3 g   Sugars 13.2 g   Total Fat 4.6 g   Saturated Fat 1 g   Unsaturated Fat 3.7 g   Potassium 49.4 mg   Protein 2.9 g   Sodium 163.4 mg   Dietary Exchanges 1 Fat, 1/2 Other Carbohydrate, 1 Starch   See the Detailed Nutritional Analysis Powered by ESHA
Servings Ingredients 2 cup sugar (or sugar substitute suitable for baking) 1/2 cup margarine (trans free) 3/4 tsp salt 2 cup canned solid pack pumpkin 3 eggs 1 1/4 cup lowfat milk 2 1/2 cup white all purpose flour (can use 1 cup soy or whole-grain flour) 1 1/4 tsp low sodium baking powder 3/4 tsp baking soda 1 tsp ground cinnamon 1 tsp ground nutmeg 1 cooking spray
Directions 1 Preheat oven to 350 degrees F. 2 In a mixing bowl, cream the sugar, margarine, and salt for 10 minutes at medium speed. 3 Add pumpkin and mix for 2 minutes, scraping down sides of bowl. Continue to mix and slowly add eggs, scraping down sides of bowl. Then slowly add milk, and again scrape down sides of bowl. 4 In a separate bowl mix flour, baking powder, baking soda, cinnamon, and nutmeg. Add to above mixture. Mix at low speed for 1 minute. 5 Pour batter into 9" x 13" baking pan sprayed with nonstick cooking spray. Bake for 35 to 40 minutes. Cut cake into 24 pieces.

I would  replace the sugar with SPLENDA!! The less sugar the better.

Jilly this sounds so good. Thanks for all the good info you post.

                                                                                  Julie

Your so welcome honey. I told Mike if we make this and it taste as good as it sounds we may make it for Thanksgiving too. ;o)

Oh, please, stop!  I'll be in the kitchen all weekend.  I can't wait to try this one too!

I know right lol we will be some baking fools this weekend. I LOVE my special "treats" as I call them. I have a list of what the Docs said I could and couldnt have. Baking with Splenda is the best~est ever!! I love the taste and the way I feel like I am CHEATING because its so sweet. My surgeon reccomended Splenda to me over all the others and I am now addicted! ;o)~ But even with the Splenda I dont eat too much of a serving because I limit myself on everything. If you bake something and try it let me know and I will do the same ;o) Thanks honey!! 
(((Hugs)))

Mike made the mousse last night and I did the same you did and OMG OMG!!!

My new fall treat! :o) He will try the cake this weekend :o)

I'm going to take the mousse tomorrow to a party and buy some Murray's SF gingersnaps to dip in it.  Sounds good, huh?

OMG Girl you are making me HUNGRY! LOLOL I was just telling someone on Facebook that I was craving Gingersnaps!!! I love those things lol

Seems like we have such good taste in our foods!  If only you had not posted the pumpkin mousse recipe!  We should plan a trip for all of our OH Md. friends to the restaurant in Severna Park that you were raving about.  Any takers?

Yes we so totally should!!! Its such a nice place and the food there is so YUM! I had Chicken Chesapeake the other night and LOVED IT! Its topped with Jumbo Lumb Crab Meat and I was in heaven! LOL I ate the entire small plate portion. It was AWESOME! We can finagle something. I wonder if everyone can meet up sometime next weekend. Fri night or Saturday for lunch. Maybe even brunch ;o)