| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Post2 | 12 | servings |
INGREDIENTS
| === FOR CAKE === | ||
| Nonstick cooking spray | ||
| All-purpose flour; to prepare pan | ||
| 1 | Box Yellow cake mix -; (18 1/4 oz)) | |
| 2 | tb | Canola oil |
| (or canola oil butter-flavored | ||
| Baking alternative) | ||
| 3 | Egg whites | |
| 1 | Whole Egg | |
| 8 | oz | Light sour cream |
| 1 | ts | Vanilla |
| 1/3 | c | Water |
| === FOR GLAZE === | ||
| 1 | c | Powdered sugar |
| 1 | tb | Lemon juice |
| 1 | tb | Lime juice |
INSTRUCTIONS
To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside. Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy. Pour into prepared pan. Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely. To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake. Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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