Pumpkin Spice Cake with Orange Cream Cheese Frosting

1 yellow cake mix (no "pudding in the mix")

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1/8 t. cloves

1/8 t. cardamom

1/4 t. soda

1 c. skim milk

4 egg whites

1 1/4 c. pumpkin

1 t. vanilla

Lightly coat a nonstick or stick resistance bundt cake pan with cooking spray and set aside. Preheat oven to 350. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites, pumpkin, and vanilla until combined.

Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.

Pour batter into pan and smooth out top. Bake at 350 for 30-35 minutes or until cake tests done. Remove cake from oven; cool in pan for 15 minutes. Invert cake pan on cooling rack. Remove pan from cake and finish cooling. After cake has cooled completely drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles.

Orange Cream Cheese Frosting

16 oz. pkg. confectioners sugar

4 oz. 50% less fat cream cheese

2 T. fat free sour cream

1-2 T. orange juice

1/2 t. vanilla

1 t. orange extract

orange food coloring, paste or liquid

Whisk or mix all ingredients together until well blended. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting. Frosting drizzling consistency should be a little thinner than frosting you plan to spread.

Yield: 12 servings with frosting each at approximately 340 calories; 4.5 grams total fat; 0.8 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrate; 1 gram dietary fiber; 343 milligrams sodium.

Presented by Mary Ross on KSL on October 18, 2002

Janice R.