Prep Time 10 minutes
Bake Time 30 minutes
Cool Time 1 hour
Makes 2 loaf cakes (14 servings)
|1||package (16 ounces) pound cake mix|
|4||egg whites or 1/2 cup egg substitute|
|Grated peel of 1 medium orange|
|Juice of 1 medium orange|
|2||packets sugar substitute|
|1||teaspoon grated fresh ginger (optional)|
- Preheat oven to 350°F.
- Lightly spray 2 (8x4-inch) loaf pans with nonstick cooking spray; set aside.
- Mix cake mix, water, egg whites and 2 teaspoons grated orange peel in medium bowl on low speed of electric mixer 30 seconds. Mix on medium speed 3 minutes.
- Pour equal amount of batter into each of 2 prepared pans. Bake 30 to 32 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to wired racks; cool 10 minutes. Remove from pan; cool completely.
- Meanwhile, combine orange juice and cornstarch in small saucepan; stir until cornstarch is completely dissolved. Bring to a boil over medium-high heat; boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in remaining grated orange rind, sugar substitute, ginger, if desired, and vanilla. To serve, spoon sauce evenly over cake. Let cake cool until sauce is absorbed into cake.
|Serving Size:||1 (1/2-inch) cake slice|
|Calories from Fat||33 %|
|Total Fat||6 g|
|Saturated Fat||20 g|
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