Pumpkin Gingerbread

I had a hard time getting this done in the middle. Too much pumpkin and applesauce I think.

Pumpkin Gingerbread
1/2 cup light brown sugar — packed
2 teaspoons Splenda
1/4 cup applesauce, unsweetened
3 egg whites
1 cup pumpkin, canned — solid pack
1/4 cup water
1/4 cup light corn syrup
2 teaspoons molasses
1 1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon confectioner’s sugar

Preheat oven to 350°. Pam an 8-inch square pan. Mix sugars and applesauce until smooth. Add egg whites, pumpkin, water, syrup, molasses and blend until smooth. Pour into prepared pan; bake until slightly pulled away from sides of pan and toothpick inserted in center comes out clean (about 30 – 35 minutes). Do not overbake. Let cake cool at least 15 minutes. Cake is best when served hot. Sprinkle powdered sugar on top. Makes 8 servings.
per serving= 181 Calories; trace Fat (1.5% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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