Lemon orange picnic cake

Yield: 9 Servings

Measure Ingredient
1 cup All-Purpose Flour
¾ cup Sugar
1½ teaspoon Grated Orange Peel
1 teaspoon Grated Lemon Rind
1 teaspoon Baking Powder
¼ teaspoon Salt
⅓ cup Nonfat Milk
⅛ cup Wonderslim, *Note
2 tablespoons Orange Juice
¾ cup Egg BeatersĀ® 99% Egg Substitute, **Note
¼ cup Sugar
2 teaspoons Lemon Juice
1 teaspoon Orange Juice



*NOTE: Original recipe used ¼ C shortening **NOTE: Original recipe used 3 egg whites Heat oven to 350 deg F. Spray bottom only of 8" square pan with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients. Beat at low speed until moistened; beat 2 min at med speed. Pour into sprayed pan.

Bake at 350 deg F for 25 - 32 min or until light golden brown and toothpick inserted in center comes out clean.

In small bowl, combine all topping ingredients; spread over hot cake. Cool cake completely in pan on wire rack. If desired, cut cake into squares and wrap each square individually with plastic wrap.

HIGH ALTITUDE (above 3500 feet): Decrease sugar in cake to ⅔ C. Bake as directed above.

Makes 9 servings

Prep Time: 15 min Ready in 1 hr 40 min According to original recipe: Cal 200; Fat 6g; Carb 34g; Sug 23g; Fib 0g; Sod 135mg Dietary Exchanges: 1 starch, 1 fruit, 1 fat OR: 2 carb, 1 fat This was good...not great but definitely ok.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 152⅒, Fat 0.2g, Carb 35.3g, Fib 0.1g, Pro 3g, Sod 134mg, CFF 0.9%..

Recipe by: Fast and Healthy, Mar/April 1997 Posted to Digest eat-lf.v097.n073 by Reggie Dwork <reggie@...> on Mar 18, 1997

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