Weight Watchers Molasses Cake with
Lemon Cream Cheese Frosting
Filus Sat, 7 Feb 2004,
at 12:11 p.m.
You can make this cake up to 2 days ahead and keep it chilled.
WW Points 5
Yield: 12 servings.
2 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup fat-free buttermilk
3/4 cup molasses
1/2 cup granulated sugar
6 tablespoons stick margarine, melted
1 tablespoon minced peeled fresh ginger
1 large egg, lightly beaten
1/2 cup powdered sugar
1 tablespoon grated lemon rind
1 (8-ounce) block 1/3-1ess-fat cream cheese, softened
Preheat oven to 350º.
To prepare cake, coat a 9-inch square baking pan with cooking spray; line bottom
of pan with wax paper. Coat wax paper with cooking spray. Sift together flour,
baking soda, cinnamon, and salt.
Place buttermilk and next 5 ingredients in a large bowl; beat with a mixer at
medium speed until well blended. Add flour mixture to buttermilk mixture,
stirring just until combined.
Spoon batter into prepared pan. Bake at 350º for 35 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel
off wax paper; cool completely on a wire rack.
To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a
bowl; beat with a mixer at medium speed until smooth. Spread frosting over top
of cake. Cut into squares.
One slice equals: Calories 253 (29% from fat); Fat 8.2g (sat 1.4g, mono 1.9g,
poly O.3g); Protein 4.6g; Carbohydrate 41.7g; Fiber 1.8g; Cholesterol 26mg; Iron
4mg; Sodium 316mg ++++ WWP: 5