Recipe - Indian Pudding Cake With Molasses Cream

Vegetable cooking spray
Three fourths cup Firmly packed brown sugar
1/3 cup Vegetable oil
1/3 cup Molasses
1/3 cup Nonfat sour cream
1 tablespoon Dark rum
1 teaspoon Vanilla extract
Three fourths cup Yellow cornmeal
One half cup Allpurpose flour
1 teaspoon Baking powder
1 One half teaspoon Ground cinnamon
One half teaspoon Ground cardamom
One fourth teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
1/8 teaspoon Salt
5 Egg whites, at room
temperature
One half teaspoon Cream of tartar
2 tablespoon Brown sugar
2 teaspoon Powdered sugar
8 ounce Light cream cheese, (1/2
tub) softened
One half cup Nonfat sour cream
One fourth cup Sifted powdered sugar
2 tablespoon Molasses
One half teaspoon Vanilla extract

Coat a 9inch round cake pan with cooking spray; line bottom of pan with
wax paper. Coat wax paper with cooking spray, and set pan aside.

Combine Three fourths cup brown sugar and the next 5 ingredients (brown sugar through
vanilla) in a large bowl; stir well, and set molasses mixture aside.

Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl;
stir well, and set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently fold egg white mixture and cornmeal mixture
alternately into molasses mixture, beginning and ending with egg white
mixture. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire rack. Carefully peel off wax paper; let cool completely. Place
cake on a serving plate; sift 2 teaspoons powdered sugar over cake.

Place cheese in a bowl, and beat at medium speed of a mixer until smooth.
Add One half cup sour cream, One fourth cup powdered sugar, 2 tablespoons molasses, and
One half teaspoon vanilla; beat until wellblended. Yield: 8 servings (serving
size: 1 cake wedge and 2 tablespoons sour cream mixture).

Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Carbohydrate; 20mg Cholesterol; 247mg Sodium

Serving Ideas : Serve with cake.

Recipe by: Cooking Light, Jul/Aug 1995, page 88

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.