Molasses-Spice Cake With Lemon-Cream Cheese Frosting

[Guest guest]

* Exported from MasterCook *

 

Molasses-Spice Cake With Lemon-Cream Cheese Frosting

 

Recipe By : Cooking Light, April 1999

Serving Size : 16 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

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

Cooking spray

1 tablespoon all-purpose flour

1 cup sugar

1/3 cup vegetable shortening

1 teaspoon vanilla extract

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3/4 cup 1% low-fat milk

1/4 cup molasses

Lemon-Cream Cheese Frosting

 

1. Preheat oven to 350ø.

 

2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not

coat sides of pan); line bottoms with wax paper. Coat wax paper with

cooking spray; dust with 1 tablespoon flour.

 

3. Beat sugar, shortening, and vanilla extract at medium speed of a mixer

for 5 minutes. Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 3/4 cups flour into dry measuring cups; level with a knife.

Combine 1 3/4 cups flour, baking powder, cinnamon, salt, allspice, and

cloves, stirring well with a whisk. Combine milk and molasses. Add flour

mixture to sugar mixture alternately with milk mixture, beginning and ending

with flour mixture.

 

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

remove air bubbles. Bake at 350ø for 30 minutes or until a wooden pick

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

remove from pans. Remove wax paper. Cool completely on wire rack.

 

5. Place 1 cake layer on a plate; spread with 1/2 cup Lemon-Cream Cheese

Frosting, and top with remaining cake layer. Spread remaining frosting over

top and sides of cake. Chill 1 hour. Store cake loosely covered in

refrigerator. Yield: 16 servings (serving size: 1 slice).

 

CALORIES 304 (33% from fat); FAT 11g (sat 5.lg, mono 3.4g, poly l.4g);

PROTEIN 4.5g; CARB 47.6g; FIBER O.4g; CHOL 60mg; IRON 1.2mg; SODIUM 226mg;

CALC 71mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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

* Exported from MasterCook *

 

Lemon-Cream Cheese Frosting

 

Recipe By : Cooking Light, April 1999

Serving Size : 18 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup butter or stick margarine -- chilled

1 teaspoon grated lemon rind

1 teaspoon vanilla extract

1 (8 oz) block 1/3-less-fat cream cheese -- chilled

3 cups powdered sugar

 

Overbeating the frosting will make it runny, so be sure to beat it just

until blended, and make sure the butter and cream cheese are chilled before

using.

 

1. Beat first 4 ingredients at high speed of a mixer about 2 minutes or

just until smooth (do not overbeat). Gradually add powdered sugar, and beat

at low speed just until blended (do not overbeat). Cover and chill 2 hours.

Yield: 2 cups.

 

CALORIES 123 (40% from fit); FAT 5.5g (sat 3.5g. mono 1.6g. poly O.2g);

PROTEIN l.3g; CARB 17.7g; FIBER 0g; CHOL 16mg; IRON 0.1mg; SODIUM 77mg; CALC

11mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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

 

 

 

 

 

Karen S

ksonness