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“Moist and delicious, this is a great cake for fall,“ says Barbara Lindberg in Portland, Oregon. “But my kids loved it so much, it quickly became a year-round favorite. It also keeps well…and never lasts long enough to get stale!“
This recipe is:
Healthy
Nutritional Facts 1 piece equals 287 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 247 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Pumpkin Chip Cake in Light & Tasty October/November 2006, p34
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Reviewed on Sep. 17, 2011 by cabco
I used 4 eggs and it turned out fine
It is very good, but too sweet. I will use 11/2 cup sugar next time
Reviewed on Sep. 27, 2010 by calicocado
I love this cake, it's moist and tasty, and keeps well in the freezer.
Reviewed on Oct. 10, 2008 by brensmom
To Aesalinas: My husband is also a Diabetic, and I use Splenda to bake and cook all the time, and can see no difference in the done products. I also use Egg beaters.nkgus7w4
To Aesalinas: My husband is also a Diabetic, and I use Splenda to bake and cook all the time, and can see no difference in the done products. I also use Egg beaters.
nkgus7w4
Reviewed on Oct. 10, 2008 by aesalinas
Yes, it does sound good. I also would like to know if I can use a real egg instead. Has anyone tried using a sugar substitute? I am newly diabtic and have not tried baking yet, because of the whole sugar thing.......
Reviewed on Oct. 02, 2008 by Sandan
Sounds wonderful, can a regular egg be used instead of egg substitute?
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