| 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 igor@digex.net on Jan 28, 1997.
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