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Reviews Date product posted
Thu February 16, 2006
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Description: Addictive!
Ingredients: 4 eggs
1 cup oil
liquid Splenda equivalent to 1 2/3 cups sugar

2 cups Carbalose flour
1 Tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda

15 ounces canned pumpkin

8 ounces cream cheese, room temperature
4 Tablespoons butter, room temperature
2 Tablespoons sugar-free syrup, I used French Vanilla
liquid Splenda equivalent to 1 1/3 cups sugar, more or less to taste
How To Prepare: Preheat oven to 325F. Grease (or spray with non-stick cooking spray) a 13 X 9" pan; set aside.

Beat until light and uniform in color: eggs, oil and liquid Splenda equivalent to 1 2/3 cups sugar.

Add the flour, pumpkin pie spice, salt and soda.

Blend together and then add pumpkin. Beat thoroughly. (Batter will be stiff.)

Spread into prepared pan.

Bake for 30 minutes.

Remove from oven; cool completely.

Meanwhile, combine butter, cream cheese, syrup and liquid Splenda equivalent to 1 1/3 cups sugar in a medium bowl.

Beat until light and fluffy.

Spread over cooled cake.

Cut into squares to serve.
Number of Servings: 20
Carbs per serving - include all nutritional information if known: 208 Calories; 19g Fat (77.7% calories from fat); 5g Protein; 7g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 282mg Sodium
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
Posts: 980
Registered: July 2002
Location: Dayton, OH

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