Ingredients
-
-
3/4
-
1/3
-
1/3
-
1/3
-
1
-
1
-
3/4
-
1/2
-
1
-
-
-
-
-
Directions
Indian Pudding Cake With Molasses Cream,A variation on a New England dessert. From Cooking Light several years ago. Prep time does NOT include time to cool cake completely.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350-Degrees. Coat a 9-Inch Round Cake Pan With Non-Fat Cooking Spray; Line Bottom With Wax Paper. Coat Wax Paper With Cooking Spray, and Set Pan Aside. |
|
2
Done
|
Combine First 6 Ingredients (brown Sugar Through Vanilla) in a Large Bowl; Stir Well, and Set Aside. |
|
3
Done
|
Combine Cornmeal, Flour, Baking Powder, Spices and Salt in Another Bowl; Stir Well, and Set Aside. |
|
4
Done
|
Beat Egg Whites and Cream of Tartar at High Speed of a Mixer Until Foamy. Gradually Add 2 Tablespoons Brown Sugar, Beating Until Stiff Peaks Form. |
|
5
Done
|
Gently Fold Egg Whites and Cornmeal Mixture Alternately Into Molasses Mixture, Beginning and Ending With Egg Whites. Pour Batter Into Prepared Pan. Bake For 35 Minutes or Until a Wooden Pick Inserted Into Center Comes Out Clean. |
|
6
Done
|
Let Cool 10 Minutes in Pan on Wire Rack. Loosen Cake from Sides of Pan, Using a Narrow Metal Spatula, and Turn Out Onto a Wire Rack. Carefully Peel Off Wax Paper; Let Cool Completely. |
|
7
Done
|
Place Cake on Serving Plate; Sift 2 Teaspoons Powdered Sugar Over Cake. |
|
8
Done
|
Place Cream Cheese in a Bowl, and Beat at Medium Speed of a Mixer Until Smooth. Add Remaining Ingredients, and Beat Until Well Blended. Serve With Cake. |
