Anita's Tried & True Heart Healthy Recipes

Fluffy Pumpkin Angel Torte

Adapted from
16 servings

16 ozs angel food cake mix 1/2 tsp cloves 
1/2 c canned pumpkin 3 ozs Dream Whip whipped topping mix 
2 tsps cinnamon 1/4 c canned pumpkin 
1 tsp ginger  
Preheat oven to 350. Prepare a angel food cake pan with cooking spray and flour; set aside. Prepare cake mix according to package directions except remove one cup cake batter. Fold half cup pumpkin, cinnamon, ginger, and cloves into one cup batter. Fold the pumpkin-batter mixture into remaining plain cake batter. Bake according to package directions. Cool cake. Meanwhile, prepare topping mix according to package directions using fat-free milk. Fold in remaining pumpkin. Mixture will be soft. Split cake into three layers. Fill layers with one cup topping mixture. Frost cake with remaining topping mixture. Refrigerate until ready to serve.
Nutritional Analysis per serving (16 servings total)
Calories 153   %CFF 0 %
Total Fat 0.0 g   Saturated Fat 0 mg
Protein 2 g   Cholesterol 0 g
Carbohydrates 29 g   Sodium 210 mg
Sugars 20 g   Fiber 0.7 g
2.9 WW Points
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