LIGHT POUND CAKE
Light Pound Cake - When I am done with all my chores and can spare a peaceful moment alone, I'd like to sit in my hiding place sip my strong black coffee and nibble on something sweet like this Light Pound Cake.
Provided by Muna Kenny
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/ 180C.
- In mixing a bowl, sift together flour, salt, and baking powder.
- In another bowl, beat butter and sugar until creamy and lighter in color.
- Add vanilla, egg, milk, and egg white to butter mixture. Beat 2 minutes on high speed.
- Add flour mixture. Beat on lowest speed, no more than 10 seconds.
- Pour cake batter into 8"x4.5" nonstick or lightly greased and floured baking pan.
- Place on one rack above middle in the oven. Bake for 25 - 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool on cooling rack.
BUTTER CAKE 2 - LOW FAT
This is a great cake for dessert or birthday parties. This is my diabetic daughter's birthday cake--I make it into all kinds of shapes and things for her. Also great as cup cakes, makes about 12
Provided by Rhianna
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to Moderate.
- Grease & line pan(s).
- Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
- Stir in flour & milk (in 2 batches).
- Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
- Let stand for 5 minutes, then turn onto wire rack.
- Serves 6-8.
- Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Nutrition Facts : Calories 205.6, Fat 2.2, SaturatedFat 0.6, Cholesterol 70.9, Sodium 36.4, Carbohydrate 37.1, Fiber 1.3, Sugar 0.3, Protein 7.8
GRANDMA'S BUTTER CAKE
Provided by Food Network
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
- In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;
CHOCOLATE BUTTERMILK CAKE (FAT FREE OR LOW FAT)
Recently made this for a family dinner and it was enjoyed by all (until they found out it was healthy that is). It is moist and light yet chcocolatey enough to satisfy your cravings. The secret to this cake is the moist and fluffy "frosting." Not only does it make a nice contrast to the buttermilk cake it keeps the dish from having that dry quality characteristic of non-fat baking. For that reason, it is best to let your finished cake fully chill, overnight if possible. The tablespoon of oil is optional and makes this a low fat not fat free option. The nutritionals given for this cake without the oil are 156 calories, 1.3g fat, 1.4g fiber, and 0g cholesterol.
Provided by justcallmetoni
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
- In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
- Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
- Cool the cake to room temperature.
- For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
- Top the cake with the frosting and chill for 3 hours to overnight.
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