Title: Gingerbread Cake
Categories: Desserts
Yield: 6 Servings

1/4 c Sugar
1/2 c 1% low-fat milk
1/4 c Light molasses
1/4 c Margarine, melted
2 tb Honey
1 Egg white
1 c All-purpose flour
1 ts Ground ginger
1 ts Ground cinnamon
3/4 ts Baking soda
1/4 ts Salt
1/4 ts Ground cloves
Vegetable cooking spray
1 tb Powdered sugar
6 tb Frozen reduced-calorie
-whipped topping, thawed

Combine first 6 ingredients in a large bowl; beat at medium speed of a
mixer until smooth.

Combine flour and next 5 ingredients; stir well. Add to milk mixture,
beating well.

Pour the cake batter into an 8-inch square baking pan coated with cooking
spray.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan 10 minutes on a wire rack; remove
from pan, and cool completely.

Place the cake on a serving plate. Place a paper doily on top, and sprinkle
powdered sugar over doily; carefully remove doily. Yield: 6 servings
(serving size: 1 [4 x 2-1/2-inch] piece and 1 tablespoon whipped topping).

Per serving: 293 Calories; 13g Fat (38% calories from fat); 4g Protein; 42g
Carbohydrate; 17mg Cholesterol; 363mg Sodium

Serving Ideas : Serve cake with whipped topping.

Recipe by: Cooking Light, Nov/Dec 1994, page 114

Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.