Parsnip cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Baking soda |
| 1 | dash | Salt |
| ¼ | cup | Plain nonfat yogurt |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Grated orange rind |
| ½ | teaspoon | Vanilla extract |
| 2 | Egg whites | |
| 1 | cup | Shredded parsnip |
| Vegetable cooking spray | ||
| 4 | ounces | Neufchatel cheese, softened |
| ¾ | cup | Sifted powdered sugar |
| ¼ | teaspoon | Vanilla extract |
| Orange rind strips (optional) | ||
Directions
Combine first 4 ingredients in a bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in parsnip. Add to dry ingredients, stirring just until moistened.
Spread batter evenly into an 8-inch round cakepan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pan. Let cool completely on a wire rack.
Combine cheese and next 2 ingredients; beat at medium speed of a mixer until smooth. Spoon frosting on cake. Yield: 9 servings (serving size: 1 slice).
Per serving: 237 Calories; 8g Fat (29% calories from fat); 4g Protein; 39g Carbohydrate; 10mg Cholesterol; 239mg Sodium Serving Ideas : Garnish with orange rind, if desired.
Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #414 by igor@... on Jan 28, 1997.