Brandy Cake

1/2 cup margarine, softened
3 cups sifted cake flour
1 3/4 cups sugar
1 teaspoon baking soda
4 egg whites
1/4 teaspoon salt
1 cup plain nonfat yogurt
vegetable cooking spray
1/2 cup brandy

1 1/2 teaspoons vanilla extract
1 teaspoon powdered sugar

1. Cream margarine; gradually add the sugar, beating well with an electric mixer set at medium speed. Add egg whites, 2 at a time, beating well after each addition.
2. Combine yogurt, brandy, and vanilla; stir well. Add to creamed mixture, beating well.
3. Combine flour, soda, and salt; gradually add to yogurt mixture, beating an additional minute.
4. Pour batter into a 12-cup bundt pan coated with cooking spray. Bake at 325 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Sprinkle powdered sugar over cake.

Yield: 16 servings. 226 calories per slice, Cholesterol 0 mg, Sodium 180 mg

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