Chewin'

the News

November 2007

Pumpkin Snack Cake

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Ingredients:
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Sugar	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Baking powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Cinnamon	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Ground cloves or allspice	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Eggs	3	6	9	12	15	18
Canned pumpkin	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Applesauce	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Oil	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.

Assembly Directions:

Preheat oven or 350 degrees. Combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves or allspice. Add remaining ingredients and stir until combined. Grease a 9-x13 inch cake pan or spray with cooking spray.  Spread batter in pan. Bake for 35 minutes or until a toothpick inserted near the center comes out clean.

Freezing Directions:

Cool. Place pan in a 2 gallon freezer bag. Seal, label and freeze.

Or

Cool. Cut into squares. Place in a freezer container with wax paper separating layers.  Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Comments:

This cake is good plain! For an extra special treat, frost with cream cheese frosting or sprinkle with powdered sugar. It is also good served warm with whipped cream or vanilla ice cream.

Nutritional Info: 

Per Serving: 221 Calories; 8g Fat (31.5% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 264mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Vegetable; 1-1/2 Fat; 1-1/2 Other Carbohydrates.

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