Although YOUR cake is definitely on the gotta-try-it list for the holidays, I found one that actually is a bit more diet-friendly (250 calories, 8g fat, 31g carbs). This one is for those who are on a more restricted diet, or who are cooking for diabetics.
Pumpkin Cake w/ Cream Cheese Icing
3/4 cup cake flour
3/4 cup soy flower
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of ground cloves
1/4 cup canola oil
1/3 cup egg substitute
1 egg white
1-1/2 cups Splenda, divided
1/4 cup PLUS 2 Tbsp brown sugar, divided (can use Splenda brown sugar)
1/2 cup canned pumpkin
3/4 cup buttermilk
1/4 cup fat-free/skim milk
3 Tbsp vanilla, divided
8 oz fat-free cream cheese (or Neuchatel)
Preheat your oven to 350. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.
Sift the 2 flours together with the baking powder, baking soda, cinnamon, nutmeg and cloves, and set aside.
Whisk together the oil, egg substitute and egg white in a large bowl until it's frothy.
Whisk in 1-1/4 cups of the Splenda (you still have 1/4 cup left for the icing!) and the 1/4 cup brown sugar (still have 2 Tbsp left for the icing).
Whisk in the buttermilk, milk and 1 Tbsp of the vanilla.
Add the sifted flour mixture and whisk it all together until smooth. Pour into the prepared cake pan.
Bake for 20 to 30 minutes until a toothpick inserted in the center comes out clean.
Beat the cream cheese/neuchatel with the remaining 1/4 cup Splenda and 2 Tbsp brown sugar with the 2 Tbsp vanilla in a medium bowl with an electric mixter until mooth. Frost the top of the cooled cake.
Life is just a chance to grow a soul.