 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
holiday classic in lightened-up form Top with sugared cranberries and mint... Cooking time includes cooling time. Ingredients:
2 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup light brown sugar, packed |
1/2 cup egg substitute |
1/2 cup reduced-fat sour cream |
1/4 cup canola oil |
1 3/4 cups low-fat milk |
3 tablespoons light rum |
2 1/2 teaspoons vanilla extract |
2 5/8 ounces whipped dessert topping mix |
Directions:
1. Preheat oven to 350°F Coat 2 8-in round cake pans with cooking spray.
2. Whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt. Reserve.
3. In large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth. Stir in flour mixture, then 3/4 c milk, 2 Tbs rum and 2 tsp vanilla until smooth.
4. Divide between pans. Bake until toothpick inserted into centers come out clean (22-25 mins). Cool 10 minutes before removing from pan.
5. Transfer to rack. Brush with remaining rum. Cool completely.
6. On medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
7. Place one cake layer on serving plate. Spread with 1 1/4 c frosting. Top with remaining layer. Frost top and side of cake. Sprinkle with nutmeg and garnish with cranberries and mint if desired.
|
|