| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Desserts | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1/2 | c | 1% low-fat milk |
| 1/4 | c | Light molasses |
| 1/4 | c | Margarine, melted |
| 2 | tb | Honey |
| 1 | Egg white | |
| 1 | c | All-purpose flour |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 3/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cloves |
| Vegetable cooking spray | ||
| 1 | tb | Powdered sugar |
| 6 | tb | Frozen reduced-calorie whipped topping, thawed |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour and next 5 ingredients; stir well. Add to milk mixture, beating well. Pour the cake batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and cool completely. Place the cake on a serving plate. Place a paper doily on top, and sprinkle powdered sugar over doily; carefully remove doily. Yield: 6 servings (serving size: 1 [4 x 2-1/2-inch] piece and 1 tablespoon whipped topping). Per serving: 293 Calories; 13g Fat (38% calories from fat); 4g Protein; 42g Carbohydrate; 17mg Cholesterol; 363mg Sodium Serving Ideas : Serve cake with whipped topping. Recipe by: Cooking Light, Nov/Dec 1994, page 114 Posted to MC-Recipe Digest V1 #405 by [email protected] on Jan 28, 1997.
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