Recipe - Lemon Orange Picnic Cake

CAKE
1 cup AllPurpose Flour
Three fourths cup Sugar
1 One half teaspoon Grated Orange Peel
1 teaspoon Grated Lemon Rind
1 teaspoon Baking Powder
One fourth teaspoon Salt
1/3 cup Nonfat Milk
1/8 cup Wonderslim, *Note
2 tablespoon Orange Juice
Three fourths cup Egg Beaters® 99% Egg
Substitute, **Note

TOPPING
One fourth cup Sugar
2 teaspoon Lemon Juice
1 teaspoon Orange Juice

*NOTE: Original recipe used One fourth C shortening

**NOTE: Original recipe used 3 egg whites

Heat oven to 350 deg F. Spray bottom only of 8" square pan with nonstick
cooking spray.

Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour and all remaining cake ingredients. Beat at low speed until
moistened; beat 2 min at med speed. Pour into sprayed pan.

Bake at 350 deg F for 25 32 min or until light golden brown and toothpick
inserted in center comes out clean.

In small bowl, combine all topping ingredients; spread over hot cake. Cool
cake completely in pan on wire rack. If desired, cut cake into squares and
wrap each square individually with plastic wrap.

HIGH ALTITUDE (above 3500 feet): Decrease sugar in cake to 2/3 C. Bake as
directed above.

Makes 9 servings

Prep Time: 15 min Ready in 1 hr 40 min

According to original recipe: Cal 200; Fat 6g; Carb 34g; Sug 23g; Fib 0g;
Sod 135mg Dietary Exchanges: 1 starch, 1 fruit, 1 fat OR: 2 carb, 1 fat

This was good...not great but definitely ok.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 152.1, Fat 0.2g, Carb 35.3g, Fib 0.1g, Pro 3g, Sod 134mg, CFF
0.9%..
Recipe by: Fast and Healthy, Mar/April 1997 Posted to Digest
eatlf.v097.n073 by Reggie Dwork reggie@reggie.com on Mar 18, 1997