Preheat oven to 350°F. Coat 13×9-inch pan with nonstick baking spray.
In medium bowl mix together flours, 3/4 cup sugar substitute, baking powder, baking soda, and spices.
In large bowl stir together pumpkin, eggs, oil, prune purée, molasses, and brown sugar. Mix in flour mixture and stir just until combined.
Spoon into pan, smooth, and bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on rack.
In small bowl beat together cream cheeses and 2 tablespoons sugar substitute. Beat in whipped topping. Spread frosting onto cooled cake and top with chocolate chips. Cut into 24 squares.
*This recipe was tested using sucralose-based sugar substitute.
Calories: 110 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Fiber: 2 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.
I didn’t have any whole wheat flour, so I just used regular flour. I also used a whole small tub of Cool Whip sugar free with the cream cheese for the frosting. The texture of the cake came out nicely, although I wish the cake part was a little sweeter. Next time I think I will double the amount of spices and use 1 cup of sucralose rather than 3/4 cup and see how that tastes. Otherwise, the cake is lovely 🙂 I am going to make it to take to the Women’s Meeting at my church next month.