Low-Fat Cream Cheese Tube Cake
Description
This Vietnamese dessert features Cake flour, Baking powder, Baking soda, Nonfat cream cheese;softened, Corn-oil margarine; softened. It delivers rich, cheesy flavor, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with non-stick vegetable spray; set aside. Sift flour, baking powder and baking soda together; set aside. 2. Beat cream cheese and margarine with an electric mixer in large bowl until well blended. Add sugar and beat until light, 2 minutes. Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix well. Add flour mixture and beat until just blended. 3. Turn batter into prepared pan. Bake until toothpick inserted in center comes out clean, 75 to 80 minutes. Cool in pan 5 minutes before turning out onto rack to finish cooling. Dust with confectioners' sugar while still warm
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1798.5kcal
- % Daily Value *
- Total Fat 94.7g146%
- Saturated Fat 50.2g252%
- Cholesterol 323.8mg108%
- Sodium 1451.3mg61%
- Total Carbohydrate 198.3g67%
- Dietary Fiber 2.3g10%
- Sugars 85.3g
- Protein 34.5g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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