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Caramel Praline Cake

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  Granulated sugar/1/2 cup sugar + 3 packets sweet 'n low 1⁄2 Cup (8 tbs)
  Light brown sugar/1/2 cup brown sugar + 2 tsp. sweet 'n low brown 1 Cup (16 tbs)
  Self rising flour 2 1⁄4 Cup (36 tbs)
  Lite salt 1 Teaspoon
  Liquid butter buds/1/2 cup promise ultra fat-free margarine 1⁄2 Cup (8 tbs)
  Skim milk 1 Cup (16 tbs)
  Egg beaters 2
  Egg 1
  Vanilla 1 Tablespoon
  Baking powder 1 Teaspoon
  Egg whites 2
  Light brown sugar/1 cup brown sugar + 2 tsp. sweet 'n low brown 1 1⁄2 Cup (24 tbs)
  Cream of tartar 1⁄2 Teaspoon
  Light corn syrup 1 Tablespoon
  Grape nut cereal 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Marshmallow creme 3⁄4 Cup (12 tbs)

CAKE: All ingredients should be at room temperature.
Preheat oven to 325°F.
Spray a bundt pan with a non-fat cooking spray.
Cream together Butter Buds, both sugars, Egg Beaters, and beaten egg white.
Add flour, salt, and baking powder to creamed mixture.
Add skim milk, a little at a time blending with hand mixer.
Beat until smooth.
Stir in vanilla.
Beat again for about 3 minutes on medium speed.
Pour batter into bundt pan and bake at 325°F.
for 45 minutes to an hour.
Check for doneness at 45 minutes.
Insert toothpick, if it comes out clean, it is done.
Otherwise bake about 10-15 minutes longer.
Cool completely.
Frosting Instructions: Combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally (about 5 minutes).
Remove from heat.
Add marshmallow creme and beat until you reach desired consistency.
Sprinkle Grape-Nuts cereal on top if desired.

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Caramel Praline Cake Recipe