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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, November 8, 2012

Pumpkin Bundt Cake

I know this looks like alot of ingredients, but you probably have the majority of them in your cupboard. If not, it's worth it to go to the store and make this! YUMMMMM

PUMPKIN BUNDT CAKE
Makes 16 Servings
1 Serving Without Raisins = 2 PointsPlus™
1 Serving With Raisins = 3 PointsPlus™


1 (15 oz.) can of pumpkin (NOT pumpkin pie filling)
1 1/2 cups Splenda granulated
1/2 cup fat-free buttermilk
1/3 cup unsweetened applesauce
1/3 cup water
1/2 cup fat-free egg substitute
2 egg whites OR 6 TBSP refrigerated egg whites
1 tsp vanilla
2 cups all-purpose flour
1 TBSP baking cocoa
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 cup raisins (optional)
1/4 cup mini chocolate chips


Preheat oven to 350ยบ. Spray bundt pan.

Don't forget to spray it in your dishwasher!
In a large bowl, beat pumpkin, Splenda granulated, buttermilk, applesauce, water, egg substitute, egg whites and vanilla until well blended.


 
 
 
 




In a small bowl, combine remaining ingredients EXCEPT for the raisins and chocolate chips until well blended.
 


 
 
 
 
 
 
Fold in raisins and chocolate chips.


Transfer batter to sprayed bundt pan.



Bake 50 – 60 minutes or until a wooden toothpick inserted in cake comes out clean.

Cool 10 minutes in the pan and then remove from the pan to continue cooling on a wire rack.


MY SPIN: Go ahead and put the raisins in......it's a nice little surprise when you bite into one! This can be served 'as is' or with a dollop of fat-free whipped topping which wouldn't add PointsPlus™.
 

 

Now for the 'legal mumbo-jumbo' to keep me out of court!! ***The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.***

Later!
Loving Life(time)!
Jan

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