Harvest Pumpkin Cake

Sugar Free (made with Splenda), virtually Fat Free and so satisfying. I made up this recipe while I was trying to loose weight after a first baby and in danger of getting diabetes.

• Ready In: 50 mins
• Serves: 8

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

1. Pre-heat oven to 375, grease a deep 8 inch pan.
2. I find it best to use a wooden spoon instead of a mixer to mix this batter.
3. Mix first 8 ingredients, mixture will be lumpy.
4. Add egg whites, mixing well after each addition.
5. Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
6. Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
7. Cake will remain soft but should hold together well.
8. I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.