posted by Linda in San Diego 11-10-100 8:22 AM
Pumpkin-Butterscotch Cake
submitted by Becky
source: Trim & Terrific American Favorites
2 1/2 cups flour
1 tbsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 can (16 oz.) solid pack pumpkin
2 large eggs
2 large egg whites
1 1/2 cups light brown sugar
1/3 cup canola oil
2/3 cup butterscotch morsels
Preheat to 350. Prepare a 13 x 9 pan. Combine flour, baking powder, baking soda, cinnamon, and nutmeg.
In a large bowl, beat together the pumpkin, eggs, egg whites, brown sugar and oil. Beat
for 3 minutes at medium speed of an electric mixer. Stir the dry ingredient into the pumpkin mixture, stirring just until blended.
Spread batter in the baking pan and sprinkle with the butterscotch morsels. Bake for 40
to 45 minutes, or until a toothpick tests clean. Cool in the pan on a wire rack.
Makes 24 squares
Nutritional Information per square: Calories 166, Fat 5 g, Calories from fat 27.4%, Saturated fat 1.5g, sodium 144 mg, Cholesterol 18 mg