Low Fat Pumpkin Angel Food Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 16 |
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From a WW leader. Each serving is 2 points. Ingredients:
1 cup pumpkin puree |
1 teaspoon vanilla |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon ginger |
1 (16 ounce) package angel food cake mix |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
3. Prepare cake according to the package directions.
4. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
5. Gently spoon the batter into a 10 tube pan.
6. Cut through the batter with a knife to remove any air pockets.
7. Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
8. Invert on a wire rack immediately.
9. Cool for one hour until completely cool. Run knife around the sides and invert on plate.
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