Pumpkin frosted dream cake

Yield: 12 Servings

Measure Ingredient
18¼ ounce Spice cake mix
1 \N Env Dream Whip whipped topping mix
1 cup Skim milk
8 \N Whole egg whites; slightly beaten
1 tablespoon Olive oil
1 \N Env Dream Whip whipped topping mix
3 ounces Fat-free butterscotch pudding mix
½ cup Skim milk
1 cup Pumpkin; canned
¼ cup Walnuts; chopped
1 \N Env Dream Whip whipped topping mix

BATTER

PUMPKIN FROSTING

FROSTING

Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one envelope whipped topping mix, one cup milk, egg whites, and oil. Mix until moistened. Pour evenly into prepared pans. Bake for 30 minutes. Meanwhile, to prepare pumpkin frosting, combine one envelope whipped topping mix, pudding mix, and remaining milk. Mix slowly until well blended. Then, beat again for eight minutes or until soft peaks form. Fold in pumpkin in carefully. Split cooled cake layers and frost each layer with pumpkin frosting. Stack layers on serving plate. Prepare remaining envelope whipped topping mix according to package directions. Frost sides of cake. Sprinkle walnuts over top.

Per serving: 246 Calories; 6g Fat (20% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 359mg Sodium Recipe by: The Holiday Cookbook Posted to recipelu-digest Volume 01 Number 190 by "Anita A. Matejka" <matejka@...> on Nov 2, 97

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