Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 (15-ounce) can pumpkin
- 1/4 cup egg substitute
- 1/2 teaspoon vanilla extract
- 2 3/4 cups sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 (12-ounce) can evaporated fat-free milk
- Cooking spray
- 3 cups sifted powdered sugar, divided
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
- 1 teaspoon grated orange rind
- 2 cups mandarin oranges in light syrup, drained
- 1 cup pomegranate seeds (about 2)
Preparation:
Preheat oven to 350°.Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.
Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.
Cooking Light, OCTOBER 2004
