Use the print button 
on your browser
to print this recipe.
FROM THE
alt.support.diet.low-carb
COOKBOOK

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.