1 cup packed light brown sugar
4 tablespoons light corn oil spread, 1/2 stick
1 cup canned solid-pack pumpkin, (not pumpkin — pie
filling) 1/2 cup thawed, frozen no-cholesterol egg — substitute
1/2 cup low-fat milk
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
confectioner’s sugar — for garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended. Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner’s sugar. Makes 12 servings.