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COOK IT LIGHT

Reduced-Calorie Bundt Cake for the Holidays

December 14, 1989|JEANNE JONES

DEAR JEANNE: Can you lighten this cake recipe?

--ANN, Cibolo, Tex.

BUNDT CAKE

1 1/4 cups margarine, softened

2 tablespoons granulated sugar

2/3 cup chopped nuts

2 3/4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 cup milk

1 tablespoon vinegar

1 cup brown sugar, packed

1 tablespoon vanilla

4 eggs

1 (12-ounce) package semisweet chocolate pieces

Combine 1/4 cup margarine, granulated sugar and nuts and spoon into well-greased and floured 10-inch bundt pan. Chill in refrigerator while preparing batter.

Combine flour, soda and salt and set aside. Combine milk and vinegar and set aside.

Cream remaining 1 cup margarine, brown sugar and vanilla in large bowl until fluffy. Add eggs 1 at time. Slowly add flour mixture, 1/3 at time, alternately with milk. Fold in chocolate pieces.

Pour batter into prepared pan and bake at 375 degrees 50 minutes. Remove cake from oven and immediately invert on cooling rack. Makes 16 servings.

DEAR ANN: Enjoy this reduced-calorie cake.

--JEANNE

LIGHT BUNDT CAKE

1/3 cup plus 2 tablespoons corn-oil margarine, softened

1 tablespoon granulated sugar

1/3 cup finely chopped walnuts

2 3/4 cups whole-wheat pastry flour

2 teaspoons baking soda

1/2 teaspoon salt

2/3 cup brown sugar, packed

1 tablespoon vanilla

3/4 cup liquid egg substitute

1 cup buttermilk

2/3 cup semisweet chocolate pieces (preferably miniature)

Combine 2 tablespoons margarine, granulated sugar and walnuts and spoon into 10-inch bundt pan generously sprayed with non-stick vegetable coating. Chill in refrigerator while preparing batter.

Combine flour, baking soda and salt in medium mixing bowl and set aside. Cream brown sugar and vanilla in large bowl until fluffy. Add egg substitute 1/4 cup at time. Slowly add flour mixture, 1/3 at time, alternately with milk. Fold in chocolate pieces.

Pour batter into prepared pan and bake at 375 degrees 45 minutes. Remove cake from oven and immediately invert on cooling rack. Makes 16 servings.

Each serving contains approximately:

Original Recipe:

Calories: 432

Cholesterol: 71 mg

Fat: 27 gm

Sodium: 450 mg

Revised Recipe:

Calories: 229

Cholesterol: 1 mg

Fat: 10 gm

Sodium: 288 mg

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