LOW FAT-- Old-Fashioned Spice Cake

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* Exported from MasterCook *

 

Old-Fashioned Spice Cake

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Cake Desserts

March '98

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

1 tablespoon cake flour

3/4 cup granulated sugar

1/4 cup butter or stick margarine -- softened

2 tablespoons vegetable oil

2 1/2 teaspoons vanilla extract

1/2 cup packed brown sugar

1/3 cup plain fat-free yogurt

2 large egg whites

3 cups sifted cake flour

1 3/4 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1 1/2 cups fat-free milk

Caramel Frosting

 

CARAMEL FROSTING

1 cup packed brown sugar

1/2 cup evaporated skim milk

2 1/2 tablespoons butter or stick margarine

2 teaspoons light-colored corn syrup

Dash salt

2 cups powdered sugar

2 1/2 teaspoons vanilla extract

1 1/2 teaspoons evaporated skim milk (optional)

 

Preheat oven to 350º.

 

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1

tablespoon flour.

 

Beat granulated sugar, butter, oil, and vanilla at medium speed of a

mixer for 1 1/2 minutes or until well-blended. Add brown sugar, yogurt,

and egg whites; beat at high speed of a mixer 1 1/2 minutes.

 

Lightly spoon 3 cups sifted cake flour into dry measuring cups. Combine

sifted flour and next 5 ingredients (flour through nutmeg) in a bowl.

Add flour mixture to creamed mixture alternately with milk, beginning

and ending with flour mixture.

 

Pour cake batter into prepared pans. Sharply tap pans once on counter to

remove air bubbles. Bake at 350º for 24 minutes or until a wooden pick

inserted in center comes out clean. Cool in pans 10 minutes on wire

racks; remove from pans. Cool completely on wire racks.

 

Place 1 cake layer on a plate. Spread with 1/3 cup Caramel Frosting; top

with another cake layer. Spread with 1/3 cup frosting, and top with the

remaining cake layer. Spread remaining frosting over top and sides of

cake.

____________________

 

To Make Caramel Frosting:

 

Combine the first 5 ingredients in a medium saucepan, and bring to a

boil over medium-high heat. Reduce heat, and simmer 5 minutes or until

thick and golden brown. Remove from heat. Add powdered sugar and

vanilla, and beat at medium speed of a mixer until smooth and slightly

warm. Add milk 1/2 teaspoon at a time for a more spreadable consistency,

if needed.

 

Yield: 1 3/4 cups

 

Source:

" Cooking Light, March 1998, p.179 "

Copyright:

" © Cooking Light "

T(Baking Time):

" 0:24 "

 

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Per serving: 331 Calories (kcal); 7g Total Fat; (17% calories from fat);

4g Protein; 65g Carbohydrate; 13mg Cholesterol; 182mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat; 4 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 2394 0 0 0 20159 3231 0 0 0 0 0 0 4938 2130706543 0

0

551 2394 3927 0 0 0 551