Ingredients:
2 cups whole wheat flour
2 cups Splenda sugar substitute
12 ounces pumpkin
2 teaspoons baking soda
1 1/2 cups applesauce
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
5 egg whites
2 teaspoons vanilla
fat-free whipped topping or Splenda sugar substitute (optional)
Directions:
Pre-heat oven to 375, grease a deep 8 inch pan.
I find it best to use a wooden spoon instead of a mixer to mix this batter.
Mix first 8 ingredients, mixture will be lumpy.
Add egg whites, mixing well after each addition.
Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
Cake will remain soft but should hold together well.
I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.