Indian Pudding Cake with Molasses Cream

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Indian Pudding Cake with Molasses Cream Ingredients

Vegetable cooking spray	1/4 ts Ground nutmeg
3/4 c Firmly packed brown sugar	1/4 ts Ground cloves
1/3 c Vegetable oil	1/8 ts Salt
1/3 c Molasses	5 Egg whites, at room
1/3 c Nonfat sour cream	1/2 ts Cream of tartar
1 tb Dark rum	2 tb Brown sugar
1 ts Vanilla extract	2 ts Powdered sugar
3/4 c Yellow cornmeal	8 oz Light cream cheese, (1/2
1/2 c All-purpose flour	1/2 c Nonfat sour cream
1 ts Baking powder	1/4 c Sifted powdered sugar
1 1/2 ts Ground cinnamon	2 tb Molasses
1/2 ts Ground cardamom	1/2 ts Vanilla extract
1/4 ts Ground ginger

Instructions for Indian Pudding Cake with Molasses Cream

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray, and set pan aside. Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set molasses mixture aside. Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl; stir well, and set aside. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture and cornmeal mixture alternately into molasses mixture, beginning and ending with egg white mixture. Pour batter into prepared pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean; let cool for 10 minutes in pan on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely. Place cake on a serving plate; sift 2 teaspoons powdered sugar over cake. Place cheese in a bowl, and beat at medium speed of a mixer until smooth. Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons molasses, and 1/2 teaspoon vanilla; beat until well-blended. Yield: 8 servings (serving size: 1 cake wedge and 2 tablespoons sour cream mixture). Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g Carbohydrate; 20mg Cholesterol; 247mg Sodium Serving Ideas : Serve with cake. Recipe by: Cooking Light, Jul/Aug 1995, page 88 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

Main Ingredient: CakeCuisine: Uncategorized

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