Better For You Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Vegetable oil spray for misting pan1 package yellow cake mix with pudding1 1/4 cups buttermilk1/3 cup sweetened applesauce4 large egg whites1 tbsp all purpose flour1/2 c nonfat sweetened condensed milk
1. Place rack in center position of oven and preheat to 350 degrees F. Lightly mist a 12 cup bundt pan with vegetable oil spray. Set pan aside
2. Place the cake mix, buttermilk, applesauce, egg whites and flour in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter in the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. bake the cake until it is golden brown and springs back when lightly pressed with your finger - 30 - 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
4. Run a long sharp knife around the edge of the cake and invert it onto a serving platter. Poke holes in the top and sides of the cake with a wooden skewer or toothpick. Brush the cake generously all over with the sweetened condensed milk. Wrap the cake in plastic wrap and store in refrigerator overnight (the cake will moisten overnight).
5. Serve next day
cake can be stored for up to a week in the fridge covered in plastic wrap or up to 6 months in the freezer wrapped in foil. Thaw cake overnight on the counter before serving.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user WATERS0FMARCH.
2. Place the cake mix, buttermilk, applesauce, egg whites and flour in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter in the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. bake the cake until it is golden brown and springs back when lightly pressed with your finger - 30 - 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
4. Run a long sharp knife around the edge of the cake and invert it onto a serving platter. Poke holes in the top and sides of the cake with a wooden skewer or toothpick. Brush the cake generously all over with the sweetened condensed milk. Wrap the cake in plastic wrap and store in refrigerator overnight (the cake will moisten overnight).
5. Serve next day
cake can be stored for up to a week in the fridge covered in plastic wrap or up to 6 months in the freezer wrapped in foil. Thaw cake overnight on the counter before serving.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user WATERS0FMARCH.
Nutritional Info Amount Per Serving
- Calories: 55.2
- Total Fat: 0.3 g
- Cholesterol: 0.8 mg
- Sodium: 61.5 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.1 g
- Protein: 2.5 g
Member Reviews