Cake

• 1 box white cake mix
• 5 egg whites
• 1 cup canned or fresh pumpkin
• ½ cup fat free sour cream
• 1/3 cup orange juice
• 1 tsp cinnamon
• ¼ tsp cloves
• ½ tsp ginger
• ½ tsp allspice
• ¼ tsp nutmeg
• 2 tsp vanilla
• vegetable spray

Icing :

• 2 tbsp reduced-fat margarine
• 1 cup powdered sugar
• ¼ tsp vanilla

Procedure :

1. In a bowl combine all cake ingredients (except the vegetable spray). Using electric mixer, blend on medium speed for 30 seconds to moisten ingredients. Beat on high speed for 3 minutes.
2. Spray skillet with cooking spray. Pour in cake batter, spread evenly in skillet. Cover, bake for 1 hour or until wooden pick comes out clean.
3. Shake skillet to loosen cake, immediately turn upside down onto cake plate. Cool.
4. Combine all icing ingredients in a small bowl, beat until smooth. Gently spread icing over cooled cake.

Makes 10-12 servings.