| 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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