Pumpkin Cake With Cream Cheese Frosting - cooking recipe

Ingredients

Cake
1 cup Splenda granular
1/2 cup packed brown sugar
3/4 cup canola oil
1 cup liquid egg substitute
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup nonfat dry milk powder
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Frosting
1 (8 ounce) package low-fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1 drop imitation maple flavor
1/2 cup Splenda granular
1/2 cup confectioners' sugar
finely chopped crystallized ginger
finely chopped walnuts

Preparation

Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
Preheat oven to 350 degrees.
In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
Mix until well blended.
Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
Cook cake completely before frosting.
Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
Frost cake, sprinkle with crystallized ginger and chopped walnuts.