Pumpkin Pie Tunnel Cake 2-3/4 cups self-rising flour 1/2 cup oat bran 1-1/4 cups firmly packed brown sugar 1 cup pumpkin 1-1/2 teaspoon pumpkin pie spice 1/2 teaspoon maple flavoring 1 egg 1/4 cup vegetable oil 1 teaspoon vegetable oil 2 egg whites 1-1/3 cups buttermilk 2 teaspoons vanilla extract 1/2 cup confectioners' sugar 2 teaspoons milk 1/2 teaspoon pumpkin pie spice
In a small bowl, combine flour and oat bran. In a small bowl, combine 1/4 cup brown sugar, pumpkin, pumpkin pie spice, maple flavoring, and egg; mix well. Preheat oven to 350°F. Spray a 10-inch Bundt pan with non-stick vegetable spray. In a large mixing bowl, combine remaining brown sugar and oil; beat until well blended. Add egg whites; beat thoroughly. Add flour mixture alternately with buttermilk; beating well after each addition. Stir in vanilla. Remove 2 cups of the batter; set aside. Pour remaining batter in prepared Bundt pan. Spoon pumpkin mixture evenly over center of batter to form a ring. Spoon reserved batter over the top. Bake for 50 minutes or until a tester inserted in the center comes out clean. Cool in pan for 20 minutes. Remove from pan; cool completely on a wire rack. In a small bowl, combine confectioners' sugar, milk, and pumpkin pie spice; stir until smooth. Drizzle over cake Vicki -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
