| 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 |
T |
Canola oil |
|
|
or canola oil |
|
|
butter-flavored |
|
|
Baking alternative), Baking alternative |
| 3 |
|
Egg whites |
| 1 |
|
Whole Egg |
| 8 |
oz |
Light sour cream |
| 1 |
t |
Vanilla |
| 1/3 |
c |
Water |
|
|
=== FOR GLAZE === |
| 1 |
c |
Powdered sugar |
| 1 |
T |
Lemon juice |
| 1 |
T |
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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