Frosted Cake
Use skim milk and low fat cream cheese to lower the saturated fat and calories in this special-occasion cake.
Cake: |
2 1/4 cups | cake flour |
2 1/4 teaspoons | baking powder |
4 tablespoons | margarine |
1 1/4 cups | sugar |
4 | eggs |
1 teaspoon | vanilla |
1 tablespoon | orange peel |
3/4 cup | skim milk |
Icing: |
3 ounces | low fat cream cheese |
2 tablespoons | skim milk |
6 tablespoons | cocoa |
2 cups | sifted confectioners sugar |
1/2 teaspoon | vanilla extract |
- Preheat the oven to 325° F.
- Grease with small amount of cooking oil or use nonstick
cooking oil spray on a 10-inch round pan (at least 2 1/2
inches high). Powder pan with flour. Tap out excess flour.
- Sift together flour and baking powder.
- In a separate bowl, beat together margarine and sugar
until soft and creamy.
- Beat in eggs, vanilla, and orange peel.
- Gradually add the flour mixture alternating with the
milk, beginning and ending with flour.
- Pour the mixture into the pan. Bake for 40 to 45
minutes or until done. Let cake cool for 5 to 10 minutes
before removing from the pan. Let cool completely before
icing.
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.
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
Calcium: 70 mg
Iron: 2 mg