| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
EGG BEATERS ® Healthy Real Egg Substitute |
| 1/3 |
c |
Firmly packed light brown sugar |
| 3 |
tb |
Margarine; melted |
| 1/3 |
c |
Reduced-fat sour cream |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
CREAM OF WHEAT Cereal; (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking) |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1 |
cn |
(8-ounce) crushed pineapple; drained |
| 1 |
c |
Shredded carrots |
| 1/2 |
c |
Seedless raisins |
| 1 |
c |
Powdered sugar |
| 2 |
oz |
Light cream cheese; softened |
| 1 |
tb |
PLANTERS Pecan Halves; finely chopped |
INSTRUCTIONS
In large bowl, with electric mixer at medium speed, beat egg product, sugar
and margarine. Blend in sour cream and vanilla until smooth. In separate
bowl, combine flour, cereal, baking powder, cinnamon and ginger. Add half
the flour mixture and pineapple to margarine mixture. Blend in remaining
flour, carrot and raisins. Spread batter into greased 8 x 8 x 2-inch baking
pan. Bake at 350 F for 20 to 25 minutes or until toothpick inserted comes
out clean. Cool in pan on wire rack.
In small bowl, with electric mixer at medium speed, blend powdered sugar
and cream cheese until smooth. Spread over cooled cake; sprinkle with nuts.
Cut into squares to serve.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe"
<ayla@duo-county.com> on Feb 1, 1998
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”