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Article: NEW SHAPE, LESS FROSTING BUT CAKE IS STILL TASTY.(Lifestyle)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- April 1, 1998
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Copyright informationCOPYRIGHT 1998 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dear Jeanne: I would love to bake this cake for my daughter, but the amount of fat and cholesterol is much too high. I sure would appreciate your revising the recipe for me. - Marian Lehr, Dover, Ohio
Dear Marian: To make this cake quicker and easier to prepare, I decided to first reduce the volume of the recipe so that it makes a Bundt cake instead of a three-layer cake. That also allowed me to cut the ratio of frosting to cake in half, since I didn't need to fill in between the layers. I omitted the shortening in the cake and used a combination of egg whites and whole eggs to lower the fat and cholesterol. I substituted light cream cheese for some of the butter ...
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Article: One Pan, And It's A Piece Of Cake
The Washington Post;
March 4, 1998 ;
700+ words
......time to try your hand at cake baking or to try out new...quick glaze or dusting of confectioners' sugar, they are ready to serve...glaze surrounds the whole cake with a blanket of chocolate...thoroughly, the structure of the cake is assured. The remainder...ingredients together. Leave the ...
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