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null Cake: 10.1 ounces all-purpose flour (about 2 1/4 cups) 2 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 cup packed brown sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 2 large eggs 1 (15-ounce) can pumpkin puree Cooking spray Frosting: 2 tablespoons butter, softened 1/2 teaspoon vanilla extract 1 (8-ounce) package 1/3-less-fat cream cheese 2 cups sifted powdered sugar 1. Preheat oven to 350°. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk. 3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack. 4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake. Yield: 24 servings (serving size: 1 piece) CALORIES 178 ; FAT 5.5g (sat 3.3g,mono 1.3g,poly 0.3g); CHOLESTEROL 32mg; CALCIUM 62mg; CARBOHYDRATE 30g; SODIUM 135mg; PROTEIN 3g; FIBER 0.9g; IRON 1.2mg Cooking Light, NOVEMBER 2009  |
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