Molasses contributes a wonderful flavor to this spicy, moist cake. And, for an added bonus, it's also rich in iron.
Makes 8 servings
|2||tablespoons margarine, melted and cooled|
|1/3||cup packed brown sugar|
|1/4||cup cholesterol-free egg substitute|
|2||cups all-purpose flour|
|1-1/2||teaspoons baking soda|
|1-1/2||teaspoons ground ginger|
|1||teaspoon ground cinnamon|
|1||tablespoon instant decaffeinated coffee granules|
|1||cup hot water|
|1||jar (2-1/2 ounces) puréed prunes|
|Reduced-fat nondairy whipped topping (optional)|
- Preheat oven to 350°F. Spray 9-inch square or 11X7-inch baking pan with nonstick cooking spray; set aside.
- Combine margarine, brown sugar, egg substitute and buttermilk in medium bowl; set aside. Combine flour, baking soda, ginger, cinnamon and salt in large bowl; set aside. Dissolve coffee granules in hot water in small bowl. Stir in molasses, honey and pureed prunes.
- Add flour mixture alternately with coffee mixture to margarine mixture. Batter will be lumpy. Do not over mix.
- Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Before serving, top with whipped topping, if desired.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||11 %|
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