Recipe of the Month
Frosted Cake
| For Cake |
| 2 1/4 C |
cake flour |
| 2 1/4 tsp |
baking powder |
| 4 Tbsp |
margarine |
| 1 1/4 C |
sugar |
| 4 |
eggs |
| 1 tsp |
vanilla |
| 1 Tbsp |
orange peel |
| 3/4 C |
skim milk |
| For Icing |
| 3 oz |
lowfat cream cheese |
| 2 Tbsp |
skim milk |
| 6 Tbsp |
cocoa |
| 2 C |
confectioners’ sugar, sifted |
| 1/2 tsp |
vanilla extract |
To prepare cake:
- Preheat oven to 325 °F.
- Grease 10-inch round pan (at least 2 1/2 inches high) with small amount of cooking oil or use nonstick cooking oil spray. Powder pan with flour. Tap out excess flour. Sift together flour and baking powder.
- In separate bowl, beat together margarine and sugar until soft and creamy.
- Beat in eggs, vanilla, and orange peel.
- Gradually add flour mixture, alternating with milk, beginning and ending with flour.
- Pour mixture into pan. Bake for 40–45 minutes or until done. Let cake cool for 5–10 minutes before removing from pan. Let cool completely before icing.
To prepare icing:
- Cream together cream cheese and milk until smooth. Add cocoa.
Blend well.
- Slowly add sugar until icing is smooth. Mix in vanilla.
- Smooth icing over top and sides of cooled cake.
Recipe from the National Heart, Lung, & Blood Institute
|
Use skim milk and
lowfat cream cheese-
and you can bake your
cake and eat it too.
|
Yield: 16 servings
Serving size: 1 slice
Each serving provides:
Calories: 241
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 57 mg
Sodium: 273 mg
Total fiber: 1 g
Protein: 4 g
Carbohydrates: 45 g
Potassium: 95 mg |
Click Here to View More Recipes
|
