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Pumpkin Cake – from Shelley Brisbin
2 cups Splenda (48 carbs)
2 cups soy flour (64 carbs)
1- 1/4 cup vegetable oil
1 tsp. salt
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. nutmeg
1 can pumpkin (40 carbs, minus 16 fiber = 24 carbs)
Total carbs=136 grams (about 8.5 grams per slice)
Combine and mix all ingredients, and pour into one or two loaf pans
or a tube cake pan. Bake for 45 minutes to 1 hour (1 hour was a bit too
long when I did it the first time) at 350 degrees.