–CAKE–
1 c All-Purpose Flour
3/4 c Sugar
1 1/2 ts Grated Orange Peel
1 ts Grated Lemon Rind
1 ts Baking Powder
1/4 ts Salt
1/3 c Nonfat Milk
1/8 c Wonderslim, *Note
2 tb Orange Juice
3/4 c Egg Beaters? 99% Egg
-Substitute, **Note
TOPPING
1/4 c Sugar
2 ts Lemon Juice
1 ts Orange Juice
*NOTE: Original recipe used 1/4 C shortening
**NOTE: Original recipe used 3 egg whites
Heat oven to 350 deg F. Spray bottom only of 8″ square pan with nonstick
cooking spray.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour and all remaining cake ingredients. Beat at low speed until
moistened; beat 2 min at med speed. Pour into sprayed pan.
Bake at 350 deg F for 25 – 32 min or until light golden brown and toothpick
inserted in center comes out clean.
In small bowl, combine all topping ingredients; spread over hot cake. Cool
cake completely in pan on wire rack. If desired, cut cake into squares and
wrap each square individually with plastic wrap.
HIGH ALTITUDE (above 3500 feet): Decrease sugar in cake to 2/3 C. Bake as
directed above.
Makes 9 servings
Prep Time: 15 min Ready in 1 hr 40 min
According to original recipe: Cal 200; Fat 6g; Carb 34g; Sug 23g; Fib 0g;
Sod 135mg Dietary Exchanges: 1 starch, 1 fruit, 1 fat OR: 2 carb, 1 fat
This was good…not great but definitely ok.
Entered into
Yields
9 Servings