Orange blueberry cake (modified)

Yield: 8 Servings

Measure Ingredient
¾ cup Egg beaters 99% egg substitute
¼ cup Butter; softened
¼ cup Lighter Bake
1 cup Orange juice; unsweetened
½ teaspoon Orange extract
2½ cup White flour; unbleached
1 teaspoon Baking soda
2 teaspoons Baking powder
1 teaspoon Cinnamon
¾ teaspoon Grated lemon rind
½ cup Coconut flakes
1 cup Blueberries; fresh
⅓ cup Coconut flakes

CAKE

TOPPING

Beat together egg beaters, butter, Lighter Bake, orange juice, and orange extract. Add flour, baking soda, baking powder, cinnamon, and grated lemon rind; beat well. Stir in I cup flaked coconut and blueberries. Spoon mixture into an oiled and floured 9"' by 13" baking pan. Spread batter evenly in pan.

Sprinkle ⅓ cup flaked coconut over batter. Bake at 350 degrees for 20 to 25 minutes or until browned. Cool on a wire rack.

Serves 8 to 10.

Recipe by: Sweet and Sugar Free - Karen E. Barkie Posted to Digest eat-lf.v097.n212 by Irene DiGiuseppe <irene@...> on Aug 22, 1997

Similar recipes