| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Brandname, Cakes, Reduced fat | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | Cake flour |
| 2 | t | Baking powder |
| 1 | t | Salt |
| 1/2 | t | Baking soda |
| 1 1/2 | c | Sugar |
| 2 | T | Margarine, softened |
| 1/2 | c | Unsweetened Apple Sauce |
| 1/2 | c | Skim milk |
| 4 | Egg whites | |
| 1 | t | Vanilla extract |
| 1/2 | c | Water |
| 2 | Egg whites | |
| 1/4 | t | Cream of tartar |
| 1/2 | t | Peppermint extract |
| 3 | T | Crushed starlight candies |
| about 6 |
INSTRUCTIONS
Preheat oven to 350F. Spray 9 inch round cake pan with nonstick cooking spray. TO PERPARE CAKE, in medium bowl, combine flour, baking powder, salt and baking soda. In large bowl, beat 1-1/2 cups sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce, milk, 4 egg whites and vanilla. Add flour mixture to apple sauce mixture; stir until well blended. Pour batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Split cake horizontally in half to make 2 layers. TO PREPARE PEPPERMINT FROSTING, in top of double boiler, whisk together 1-1/2 cups sugar, water, 2 egg whites and cream of tartar. Cook, whisking occasionally, over simmering water 4 minutes or until mixture is hot and sugar is dissolved. Remove from heat; stir in peppermint extract. Beat with electric mixer at high speed 3 minutes or until mixture forms stiff peaks. Place one cake layer on serving plate. Spread with layer of Peppermint Frosting. Top with second cake layer. Frost top and side with remaining Peppermint Frosting. Sprinkle top and side of cake with crushed candies. Cut into 12 slices. Refrigerate leftovers. Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 300 calories, 2.0 grams of fat, 6% calories from fat, 320 mg of sodium, 0 mg of cholesterol) >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: <1mg
Sodium: 383mg
Potassium: 90.3mg
Carbohydrates: 47.1g
Fiber: <1g
Sugar: 26.7g
Protein: 4.3g