Orange blueberry cake (modified)
8 Servings
Ingredients
| Quantity | 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 |
Directions
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