4 large eggs ( I use egg beaters equivalent to 4 eggs)

2 cups Splenda from packets

1 cup vegetable oil ( I use un sweet applesauce)

1 (15oz) can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

½ tsp baking soda

½ tsp salt

½ tsp ground ginger

Ό tsp cloves

Cream Cheese frosting (see below)

½ cup chopped walnuts, toasted

 

Combine first 4 ingredients in a large bowl.  Beat at med .speed with electric mixer until smooth.

Combine flour and next 6 ingredients.  Stir flour mixture into pumpkin mixture until well blended.  Spread batter in a lightly greased (with Pam) 15x10 ½ jelly-roll pan

Bake at 350 for 30 minutes or until lightly browned.  Cool completely on wire rack.  Spread cream cheese frosting over cake sprinkle with walnuts.

 

 

Cream Cheese Frosting

1 3oz package of fat free cream cheese softened ( use low fat if you want to)

1/3 cup I can’t believe its not butter spray

1 tsp vanilla

2 cups powdered sugar

 

Beat first 3 ingredients at med. speed until creamy.  Gradually beat in powered sugar until smooth.