| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Chicago |
Cakes, Low-fat |
12 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Cake flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
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 |
lg |
Egg whites |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon rind; grated |
| 2 |
tb |
Rum OR brandy OR cognac |
| 1 |
tb |
Confectioners' sugar |
INSTRUCTIONS
1. 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.
2. 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.
3. 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>
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”