Pumpkin Cake from Healthy Diabetic Recipes

Pumpkin Cake Recipe

Recipe Ingredients:

INGREDIENTS

4 each Eggs
1/4 cup Salad oil
2 cup Pumpkin
2 cup SugarTwin, Granulated
2 1/2 cup Flour
1 1/2 tsp Soda
3 tsp Cinnamon
1 tsp Salt
2 tbsp Baking powder
1 1/2 tsp Vanilla

LAZY DAISY FROSTING

1/2 cup Butter or Margarine, melted
3 tbsp Half-and-half (or milk)
3/4 cup Coconut, shredded or grated
(Preferably fresh grated)
1/2 cup SugarTwin, brown, granulated
1/3 cup Chopped nutmeats

Recipe Instructions:

DIRECTIONS FOR CAKE:
Beat eggs until foamy, add oil and pumpkin and mix
well. Sift dry ingredients together and mix with
pumpkin mixture. Pour into ungreased tube pan. Bake
one hour in 375 F oven or until toothpick inserted in
center comes out clean. Cool in pan for one hour.

DIRECTIONS FOR LAZY DAISY FROSTING:
Combine all ingredients. Spread evenly over cake.
Broil until frosting becomes bubbly. May be served
warm or cold.

IMPORTANT NOTE: SugarTwin is substituted teaspoon for
teaspoon for sugar. In using other sugar substitutes,
calculate according to the above. The addition of 1 T
Sugar to the recipe improves the flavor and adds very
few calories per serving.

CALORIES: 196 - 24 servings
Exchanges: 1.2 Bread; 2 Fat
Nutritional Values: 22 g carb; 10 g fat

Nutritional Value and Exchanges: Meal-Mate
1963 recipe - Adapted and formatted for MM by
A.Broaddus

Servings: 24

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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