Cinnamon Pumpkin Torte 24 servings.

Nonstick cooking spray
1 (18.25 oz) package low-fat yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten (or 1/4 cup egg substitute)
1 (30-ounce) can pumpkin pie mix (with spices already added)
2 eggs, beaten (or 1/2 cup egg substitute)
2/3 cup canned evaporated skim milk
2 Tbsp sugar
1 tsp cinnamon

Preheat oven to 350 F. Coat a 9 x 13-inch cake pan with cooking spray. Set
aside 1 cup of yellow cake mix for topping. Mix margarine and one egg and
add to remaining cake mix. Press slightly dry mixture into bottom of pan
to form a crust. Combine pumpkin pie mix, two eggs, and evaporated skim
milk. Pour over prepared bottom crust. Mix the reserved cake mix, sugar
and cinnamon and sprinkle over pumpkin filling. Bake 40 to 45 mins.

Nutritional Info (per serving): 163 Cal; 3 g Total Fat; 31 g Carb; 27 mg
Chol; 256 mg Sod. Dietary Exchanges: 1-1/2 Starch; 1 Vegetable; 1/2 Fat.

Jenn in Middle Missouri

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/