Spicy and frosty, this pumpkin cake might not be liked by people who doesn't eat pumpkins but try it with a twist. Without the use of sugar and enjoying it with richberry might get you think otherwise.
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 large eggs eggs
1 cup chopped pecans
Directions:
Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
Step 2 In a large bowl, stir together cake mix, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
Step 3 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact:
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
Calorie savings:
1/2 cup sugar - 386 calories
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