Diabetic Pumpkin Cake w/ Cream Cheese Frosting

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Pumpkin Cake with Cream Cheese FrostingCake:1 cup SPLENDA No Calorie Sweetener, Granulated1/2 cup brown sugar3/4 cup canola oil1 cup egg substitute1 (15-ounce) can pumpkin puree2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 tablespoon cinnamon1/4 teaspoon ground cloves1/4 teaspoon saltFrosting:1 (8-ounce) package reduced fat cream cheese1/4 cup butter, softened1/2 teaspoon vanilla extract1 drop imitation maple flavor1/2 cup SPLENDA No Calorie Sweetener, Granulated1/2 cup powdered sugar1. Preheat oven to 350°F (175°C). Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.2. To make the cake: Place SPLENDA Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.3. Bake in preheated 350°F (175°C) oven 25 to 30 minutes or until when a wooden pick inserted into the center comes out clean. Cool cake.4. To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Makes 20 servings.Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.Nutritional Facts Per Serving: Calories: 220; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 220mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 10g; Protein: 4gExchanges Per Serving: 1 1/2 Starches, 2 FatsXOXOXOXO....CHEF MICHELEYOURAVON.COM/CHEFMICHELE