Pumpkin Gingerbread With Vanilla Sauce
|Packed light brown sugar/1/4 cup brown sugar plus 1 teaspoon sweet 'n low brown||1⁄2 Cup (8 tbs)|
|Sugar/1 tablespoon sugar + 1 1/2 packets sweet 'n low||2 Tablespoon|
|Liquid butter buds/4 tablespoon promise ultra fat-free margarine||1⁄4 Cup (4 tbs)|
|Orange||1⁄2 , peel grated|
|Canned pumpkin||16 Ounce (Solid Packed, 1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Cake flour/All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Skim milk||3 Cup (48 tbs)|
|Sugar/1/2 cup sugar plus 6 packets sweet 'n low||1 Cup (16 tbs)|
|Flour/3-4 teaspoon cornstarch||3 Tablespoon|
|Liquid butter buds||2 Teaspoon|
Place rack in center of oven.
Preheat oven to 350°F.
Spray a 9 1/2 x13-inch square baking dish with a non-fat cooking spray.
Use the mixer to cream sugars, liquid Butter Buds, and Egg Beaters until smooth.
Beat about 2 minutes.
Mix in pumpkin, grated orange peel, water, corn syrup, and molasses on medium speed until smooth.
Sift together flour, baking soda, baking powder, lite salt, cinnamon, ginger, nutmeg, and cloves.
Add gradually to the batter blending well with hand mixer.
Transfer batter to prepared pan.
Bake 30 minutes, or until toothpick inserted in center comes out clean.
Do not overbake.
Let cool on rack at least 15 minutes.
Vanilla sauce: Boil milk and beat in sugar, flour, and Egg Beater that have been mixed together.
Simmer until it thickens stirring constantly.
Remove from heat and stir in vanilla and liquid Butter Buds.
Stir in a dash of nutmeg.