For some reason most of the cakes I make are layer cakes. Lots of frosting between the levels. Lots of frosting on top. Lots of frosting around the sides. But this time I decided to make a simple 9×13 cake. Just lots of frosting on top.Pumpkin cake with a nice sweet cream cheese frosting.
I made a couple of subs. Instead of the full 2 1/2 cups of AP flour I used 1 1/2 cup whole wheat flour and only 1 cup AP. I also used 1/4 cup egg product instead of the egg white called for. I subbed in 1 cup Slendra and 1/2 tsp bulk stevia for part of the sugar. TRYING to make it a little better for you….. And, of course, a little more cinnamon than the 2 tsp.
Cake recipe is page 197 of The Colorado Farmers’ Market Cookbook. The Pumpkin Cake Recipe is from Burritt’s Produce.