Caramel Praline Cake Butter Busters
Author/Submitted by: Servings: 14 Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
CAKE 1/2
c
Sugar
OR 1/4
c
Sugar
AND 3 pk Sweet 'n Low 1
c
Light brown sugar
OR 1/2
c
Light brown sugar
AND 2
ts
Sweet 'n Low Brown 2 1/4
c
Self rising flour 1
t
Lite salt, optional 1/2
c
Liquid Butter buds or
-Promise Ultra fatfree
-margarine 1
c
Skim milk 1/2
c
Egg Beaters PLUS 1
ea
Egg white 1
ea
Tb vanilla 1
t
Baking powder
FROSTING 2
ea
Egg whites 1 1/2
c
Light brown sugar
OR 1
c
Light brown sugar
AND 2
ts
Sweet 'n Low Brown 1/2
ts
Cream of tartar 1
ea
Tb light corn syrup 1/4
c
Grape Nuts Cereal, optional
-topping 1/3
c
Water 3/4
c
Fluff
-----CAKE-----
Directions:
Alll ingredients should be at room temperature. Preheat oven to 325F.
Spray a bundt pan with a nonfat cooking spray. Cream Butter Buds,
sugars, Egg Beaters, and beaten egg white. Add flour, salt, and
baking powder to creamed mixture. Add skim milk, a little at a time,
blending with hand mixer. Beat until smooth. Stir in vanilla. Beat
again for about 3 minutes on medium speed. Pour into bundt pan and
bake 45 minutes to an hour, checking after 45 minutes. Cool
completely. Frosting: Combine egg whites, sugar, cream of tartar and
corn syrup and water in top of a double boiler over boiling water.
Beat until stiff peaks form, scraping pan occasionally, about 5
mintues. Remove from heat. Add fluff and bet until you reach desired
consistency. Sprinkle with Grape-Nuts if desires. Per sugar serving:
267 cal., 0.2g fat (1%), 0mg chol., 0g fiber, 4g pro., 63g carb.,
337mg sod. Per S&L serving: 207 cal., 47g carb. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-28-95 (1349)
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