Pumpkin-Orange Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup butter softened
• 2.8 cups cake flour sifted
• 15 ounce pumpkin canned
• 0.3 cup egg substitute 
• 12 ounce evaporated milk fat-free canned
• 0.5 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 2 cups mandarin oranges in syrup light drained
• 1 teaspoon orange rind grated
• 1 cup pomegranate seeds ( 2)
• 3 cups powdered sugar divided sifted
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.
3. Add pumpkin; beat well.
4. Add egg substitute and vanilla; beat until well blended.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk.
7. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
8. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.
9. Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
10. Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended.
11. Add remaining powdered sugar and rind; beat until fluffy.
12. Place 1 cake layer on a plate.
13. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer.
14. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.