Recipe - Low-Fat Cream Cheese Tube Cake

2 One fourth cup Cake flour
2 teaspoon Baking powder
One half teaspoon Baking soda
8 ounce Nonfat cream cheese;softened
One half cup Cornoil margarine; softened
1 One fourth cup Sugar
2/3 cup Liquid egg substitute
2 lg Egg whites
One half cup Buttermilk
1 teaspoon Vanilla extract
1 teaspoon Lemon rind; grated
2 tablespoon Rum OR brandy OR cognac
1 tablespoon Confectioners' sugar

1. Heat oven to 325 degrees. Coat 10inch tube or bundt pan with nonstick
vegetable spray; set aside. Sift flour, baking powder and baking soda
together; set aside.

2. Beat cream cheese and margarine with an electric mixer in large bowl
until well blended. Add sugar and beat until light, 2 minutes. Beat in egg
substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix
well. Add flour mixture and beat until just blended.

3. Turn batter into prepared pan. Bake until toothpick inserted in center
comes out clean, 75 to 80 minutes. Cool in pan 5 minutes before turning out
onto rack to finish cooling. Dust with confectioners' sugar while still
warm.

Per serving: 260 calories, 8 g fat, 4 mg cholesterol, 395 mg sodium,
38 g carbohydrates, 7 g protein

Source: Chicago Tribune, November 6, 1996
Posted to MMRecipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:47 +0000

From: Linda Place placel@worldnet.att.net