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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is an adaptation of a recipe found . I just tried to lighten it up a little bit...but not so much that the decadence doesn't shine through :). Ingredients:
1 (18 ounce) box butter recipe cake mix |
1 (3 1/2 ounce) box instant vanilla pudding |
3/4 cup water |
1/3 cup fat free sour cream |
1/4 cup smart balance butter spread, melted |
1/4 cup rum |
1 teaspoon orange peel |
1 cup egg substitute |
1/4 cup pecans |
2 tablespoons powdered sugar |
Directions:
1. Heat oven to 350, or 325 for non-stick or dark colored pans. Prepare a bundt pan or 10 x 4 angel food cake tube pan with cooking spray and flour.
2. Beat cake mix, pudding mix, sour cream, butter, 1/4 c rum, orange peel, and eggs on low speed 30 seconds, then beat at medium speed 2 minutes. Fold in pecans.
3. Spread in pan and bake 40-45 minutes (or 48-52 minutes for dark or nonstick pans) or until a toothpick comes out clean. Cool 15 minutes, then remove from pan and allow to cool completely.
4. Sprinkle with 2 T powdered sugar, if desired.
5. Store loosely covered.
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