| Gingerbread Cake 2
1/4 cup of sugar
1/2 cup of 1% low-fat milk
1/4 cup of light molasses
1/4 cup of margarine, melted
2 tablespoons of honey
1 egg white
1 cup of all-purpose flour
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1/4 teaspoon of ground cloves
Vegetable cooking spray
1 tablespoon of powdered sugar
6 tablespoons of frozen reduced-calorie whipped topping |
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Combine the first 6 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour and next 5 ingredients; stir well. Add to milk mixture, beating well. Pour the cake batter into an 8-inch square baking pan coated with cooking spray. Bake at 350ºF. for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and cool completely. Place the cake on a serving plate. Place a paper doily on top, and sprinkle powdered sugar over doily; carefully remove doily. Yield: 6 servings (serving size: 1 [4 x 2-1/2-inch] piece and 1 tablespoon whipped topping). |
