Caramel Praline Cake
|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)|
|Baking powder||1 Teaspoon|
|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.
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.