| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Chicago |
Cakes, Low-fat |
12 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Cake flour |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 8 |
oz |
Nonfat cream cheese, softened |
| 1/2 |
c |
Corn-oil margarine, softened |
| 1 1/4 |
c |
Sugar |
| 2/3 |
c |
Liquid egg substitute |
| 2 |
|
Egg whites |
| 1/2 |
c |
Buttermilk |
| 1 |
t |
Vanilla extract |
| 1 |
t |
Lemon rind, grated |
| 2 |
T |
Rum OR brandy OR cognac |
| 1 |
T |
Confectioners' sugar |
INSTRUCTIONS
Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with
non-stick vegetable spray; set aside. Sift flour, baking powder and
baking soda together; set aside. Beat cream cheese and margarine with
an electric mixer in large bowl until well blended. Add sugar and beat
until light, 2 minutes. Beat in egg substitute, egg whites,
buttermilk, vanilla, lemon zest and liquor; mix well. Add flour
mixture and beat until just blended. Turn batter into prepared pan.
Bake until toothpick inserted in center comes out clean, 75 to 80
minutes. Cool in pan 5 minutes before turning out onto rack to finish
cooling. Dust with confectioners' sugar while still warm. Per serving:
260 calories, 8 g fat, 4 mg cholesterol, 395 mg sodium, 38 g
carbohydrates, 7 g protein Source: Chicago Tribune, November 6, 1996
Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:47
+0000 From: Linda Place <placel@worldnet.att.net>
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