Tuesday, September 21, 2010


1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.

In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.

In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.


3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp lowfat milk

Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.

Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.

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