TASTE
Cranberry puree replaces oil in cake
| • | Bread, sweat and fears |
By Elaine Magee
Q. I go to many parties and potlucks and would like a unique sheet cake to bring instead of the usual desserts everyone brings over and over again ... and please, make it light!
A. A light (but still luscious) cake recipe to the rescue! This is a recipe I created when I was making a quick dessert to bring to a Halloween party. I wanted to use a cranberry puree instead of the oil called for in white-cake-mix recipes. I added some cherry yogurt and cranberry liqueur (you can also use the raspberry liqueur Chambord) for moisture, flavor and color.
I thought the combination of white chocolate in the topping would complement the cranberry cake well. By the end of the dinner, the dessert was gone.
CRANBERRY WHITE CHOCOLATE CAKE
Heat oven to 350 degrees. Coat 13-by-9-inch baking pan with canola cooking spray.
Beat cake mix, cranberry puree, yogurt, liqueur or water, and egg whites in large mixing bowl on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake until toothpick inserted in center comes out clean (about 38 to 40 minutes). Cool completely.
Add the white chocolate or white-mocha powder to the tub of whipped topping and stir to combine well.
If using whipping cream, add to cold mixing bowl and beat until nicely thickened and firm peaks have formed. Sprinkle in the white chocolate or white-mocha powder and beat on low until combined. Spread the whipped topping or whipping-cream mixture over the top of the cake (in pan). Keep refrigerated until ready to serve.
Makes 16 servings.
(Original recipe had 325 calories, 17 g fat, and 5 g saturated fat per serving.)
Elaine Magee is a registered dietitian. Her latest book is "Comfort food Makeovers." Find out more at www.recipedoctor.com.
