Pumpkin-Orange Cake

You can also prepare this in a 13 x 9-inch pan (bake for 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 20 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

Yield: 14 servings (serving size: 1 slice)

Ingredients

• 1/2  cup  granulated sugar
• 1/2  cup  butter, softened
• 1  (15-ounce) can pumpkin
• 1/4  cup  egg substitute
• 1/2  teaspoon  vanilla extract
• 2 3/4  cups  sifted cake flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground ginger
• 1/4  teaspoon  ground nutmeg
• 1  (12-ounce) can evaporated fat-free milk
• Cooking spray
• 3  cups  sifted powdered sugar, divided
• 3/4  cup  (6 ounces) 1/3-less-fat cream cheese, softened
• 1  teaspoon  grated orange rind
• 2  cups  mandarin oranges in light syrup, drained
• 1  cup  pomegranate seeds (about 2)

Preparation

Preheat oven to 350°.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.

Nutritional Information

Calories:

338 (26% from fat)

Fat:

9.6g (sat 5.9g,mono 2g,poly 0.4g)

Protein:

5.9g

Carbohydrate:

58.5g

Fiber:

1.2g

Cholesterol:

28mg

Iron:

2.3mg

Sodium:

354mg

Calcium:

102mg