Pumpkin Cake (E)

This is the Pumpkin Cake recipe I referred to in the Apple Cake recipe below. It tastes especially good after sitting in the refrigerator for a day. Make sure to refrigerate it. It lasts much longer! I tried making a pumpkin cake using S ingredients, but I don't particularly like the way it turned out. There's something about the flavor of the THM baking blend and butter that I don't like. I'll just stick with this one.

Pumpkin Cake (E)

Cooking spray

1 15 oz. can of pumpkin 

2 cups old-fashioned oats, ground into flour in a blender

1/2 cup old-fashioned oats (left whole)

1/4 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

3/4 cup Gentle Sweet*

1 cup nonfat plain Greek yogurt

1 cup egg whites (carton or fresh), lightly beaten

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Lightly coat a 13 x 9 inch baking dish with cooking spray.

2. Add all the ingredients together in a bowl and blend well. Pour the batter into the prepared pan and bake for 40-45 minutes or until golden brown on top. Leave the cake in the pan to cool.

*Don't tell Serene and Pearl, but I have been known to use Splenda in my recipes if I am out of Gentle Sweet.