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Molasses Cake with Lemon Cream Cheese Frosting

Source of Recipe

Adapted from Cooking Light 2003

Molasses Cake with Lemon Cream Cheese Frosting

You can make this cake up to 2 days ahead and keep it chilled.

WW Points
Yield: 12 servings.

CAKE:
Cooking spray
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

FROSTING:
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