| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cakes |
20 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Packed Brown Sugar |
| 1/2 |
c |
Light Margarine; Chilled |
| 1 1/2 |
c |
Chunky Applesauce |
| 1/4 |
c |
Apple Butter |
| 2 |
lg |
Egg Whites |
| 1 |
lg |
Egg |
| 3 |
c |
All-Purpose Flour |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Ground Nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
c |
Raisins |
|
|
Vegetable Cooking Spray |
| 1/4 |
c |
Chopped Pecans; Toasted |
| 1 1/2 |
ts |
Light Margarine; Chilled |
| 8 |
oz |
Light Cream Cheese; Chilled |
| 2 |
c |
Sifted Powdered Sugar |
| 1 |
ts |
Vanilla Extract |
INSTRUCTIONS
CREAM CHEESE ICING
Preheat oven to 350°. Beat sugar and butter at medium speed of a mixer
until well blended (about 5 minutes). Add applesauce, apple butter,
egg whites, and egg; beat well. Add flour and next 4 ingredients
(flour through salt); beat well. Stir in raisins. Pour batter into a
13X9 inch baking pan coated with cooking spray. Bake at 350° for 45
minutes or until a wooden pick inserted in center comes out clean.
Cool completely on a wire rack. Spread cream cheese icing over cake,
and sprinkle with pecans.
Cream Cheese Icing: Beat butter and cheese at high speed of a mixer
until fluffy. Add sugar; beat at low speed until well blended. Add
vanilla; beat well.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Oct 23, 1999, converted by MM_Buster v2.0l.
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