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Article: WHOLE EGGS ARE OMITTED IN SLIMMING DOWN POUND CAKE.(Lifestyle)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- July 24, 1996
CopyrightCOPYRIGHT 1996 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 received this recipe from a friend at work. I have not made it yet because of the fat it contains. Is it possible to do something with this? Thank you. - Helen Meske, Milwaukee, Wis.
Dear Helen: This wonderfully rich cake certainly deserves its ``pound'' rating. I substituted soft margarine for the butter, and egg substitute and egg whites for the whole eggs. To provide moisture and flavor, I added some buttermilk (with baking soda for leavening). Low-fat cream cheese worked beautifully, and I adjusted the amount of sugar to balance the flavor. Since this is such a rich cake, I based my nutritional analysis on 20 servings.
ORIGINAL RECIPE: ...