Directions:
- In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
- Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.92 Kcal (2558 kJ) | ||
| Calories from fat | 69.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 12% | |
|---|---|---|---|
| Cholesterol | 78.3mg | 26% | |
| Sodium | 397.37mg | 17% | |
| Potassium | 132.74mg | 3% | |
| Total Carbs | 119.86g | 40% | |
| Sugars | 39.98g | 160% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 12.97g | 26% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 275.64 Kcal (1154 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 12% | |
|---|---|---|---|
| Cholesterol | 35.33mg | 26% | |
| Sodium | 179.29mg | 17% | |
| Potassium | 59.89mg | 3% | |
| Total Carbs | 54.08g | 40% | |
| Sugars | 18.04g | 160% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 5.85g | 26% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 5% | |
| Calcium | 22.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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