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Pumpkin Cake II

Reviewed: Jul. 6, 2011
This cake is excellent with added spice and even healthy substitutions. Instead of all that oil, I used 1/2 cup oil, 1/2 cup applesauce, 1/2 cup light sour cream. Instead of 2 cups of sugar, I used 1 cup of light brown sugar and 1 cup of splenda. Instead of 3 cups of flour, I used 1 cup white flour, 1 cup whole wheat flour and 1 cup wheat germ. I added a lot of pumpkin pie spice to taste and topped with a basic confectioner sugar glaze (conf sugar and milk). Delicious!
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