Ingredients:
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/4 tsp. vanilla extract
Directions:
Preheat oven to 400 degrees. In a large bowl, combine cake mix and pumpkin, stirring until completely blended. Batter will be very thick.
Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray. Set aside.
In a medium bowl, dissolve powdered creamer in 2 tbsp. warm water. Add cream cheese, Splenda, and vanilla extract. Whisk vigorously until blended and lump-free.
Spoon mixture over brownie batter and swirl with a knife. Bake in the oven for 20 to 25 minutes, until a knife inserted into the center comes out clean. Allow to cool completely. Cut into 16 pieces. Enjoy!
MAKES 16 SERVINGS
