Love desserts but don't want to consume so much fat and sugar? Then we have the recipe for you! This two layer Vanilla Cake is lightened but doesn't lose any of the taste! No one will ever know you are serving a "lite" cake unless you tell them! Replacing butter with sugar-free applesauce and whole eggs with egg whites makes the difference. But the difference is taste is so small you won't even notice. This makes a great cake for birthdays and other special occasions. Also great for cupcakes.
LITE VANILLA CAKE
1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray
Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.
In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.
In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.
FROSTING:
3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp lowfat milk
Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.
Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.
*You can reduce the sugar further by using Splenda Sugar Blend.
Enjoy!
LITE VANILLA CAKE
1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray
Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.
In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.
In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.
FROSTING:
3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp lowfat milk
Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.
Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.
*You can reduce the sugar further by using Splenda Sugar Blend.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com/ Article Source: http://ezinearticles.com/?expert=Linda_Carol_Wilson |
