Pumpkin Cake with Cream Cheese Frosting

This recipe is from the November 2009 issue of Cooking Light Magazine.

Cake Ingredients:

10.1 ounces all-purpose flour (about 2 1/4 cups)

2 1/2 tsps baking powder

2 tsps ground cinnamon

1/4 tsp salt

1 cup packed brown sugar

1/4 cup butter, softened

1 tsp vanilla extract

2 large egg

1 (15 oz) can of pumpkin puree

Frosting Ingredients:


2 Tbsp butter, softened

½ tsp vanilla extract

1 (8 oz.) package 1/3 less fat cream cheese

2 cups sifted powdered sugar

Directions:

1. Preheat oven to 350 degrees.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, butter and vanilla in large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13x9 baking pan coated with cooking spray. Bake for 24 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Serves 24

Nutritional Info: (per serving)

Calories: 178
Fat 5.5g
Protein 3g
Carb 30g
Fiber .9g
Cholesterol 32mg
Iron 1.2mg
Sodium 135mg

Notes:
I am not much of a baker, but found this recipe easy and delicious.  Give it a try!