PUMPKIN SPONGE CAKE
Makes 14 Servings
1 Serving = 4 PointsPlus™
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 pkg (16 oz) angel food cake mix (the kind you just add water)
OPTIONAL: Fat-free whipped topping & cinnamon
Preheat oven to 350ยบ.
In a large bowl, combine the
pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
In a medium bowl, prepare cake per box instructions. Fold 1/4 of this into the pumpkin mixture and then gently fold in the remaining cake batter into the pumpkin mixture.
Gently spoon into an ungreased 10” tube pan. Cut through the batter with a knife to remove some of the air pockets.
Bake on the lowest rack for
40 – 45 minutes or until the top is golden brown and cake springs
back when lightely touched and top appears dry. Immediately invert
on a place to cool completely, @1 hour. Run a knife around the side
and center tube of pan. Remove cake to a serving plate.
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!Jan
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