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Gingerbread: Gingerbread Cake (Cooking Light)

Source of Recipe

Cooking Light, Nov/Dec 1994, page 114


List of Ingredients

1/4 cup sugar
1/2 cup 1% low-fat milk
1/4 cup light molasses
1/4 cup margarine melted
2 tablespoons honey
1 egg white
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Vegetable cooking spray
1 tablespoon powdered sugar
6 tablespoons frozen reduced-calorie whipped topping thawed


Recipe

Combine first 6 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour and next 5 ingredients; stir well. Add to milk mixture, beating well. Pour the cake batter into an 8-inch square baking pan coated with cooking spray. Bake at 350¼F for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and cool completely. Place the cake on a serving plate. Place a paper doily on top, and sprinkle powdered sugar over doily; carefully remove doily. Yield: 6 servings