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Total Time:
Prep Time: 15 min
Cook Time: 55 min

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Ingredients

For 16 Servings

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2 eggs
1/2 cup egg substitute
1 can (15 oz) solid- pack pumpkin
1-1/2 cups honey
1/2 cup butter, melted
1/2 cup fat-free plain yogurt
1 cup toasted wheat germ
3 cups king arthur unbleached all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
icing:
3/4 cup confectioners' sugar
2 tsp fat-free milk
1/4 tsp vanilla extract

Directions

Step By Step View

1 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.
2 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.

Directions

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1. 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.

2. 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.

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