Yield: 8 servings
Measure | Ingredient |
---|---|
¾ cup | Sugar |
3 tablespoons | Shortening |
½ teaspoon | Lemon extract, if desired |
½ teaspoon | Vanilla |
2 \N | Eggs |
1 cup | Flour |
2 tablespoons | Unsweetened cocoa |
½ teaspoon | Baking powder |
½ teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
¼ teaspoon | Baking soda |
¼ teaspoon | Salt |
2 tablespoons | Chopped nuts |
⅓ cup | Buttermilk* |
2 teaspoons | Powdered sugar |
*To substitiute for buttermilk, use 1 teaspoon vinegar or lemon juice plus skim milk to make ⅓ cup. Heat oven to 350. Spray 9" round cake pan with nonstick cooking spray; dust lightly with flour. In large bowl, beat sugar and shortening until well mixed. Add lemon extract, vanilla and eggs; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients except powdered sugar. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into sprayed and floured pan. Bake 20-30 minutes until tootpick tests clean. Cool 10 minutes on wire rack. Using small strainer, sprinkle top of cake with powdered sugar. cool completely before serving.
Per serving: 210 cal., 4g pro., 33g carb., 1g fiber, 8g fat, 53mg chol., 160mg sod., 80mg pot., 1 starch, 1 fruit and 1½ fat exchanges.
Fast and Healthy Jan/Feb 95 typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95