Friday, April 23, 2010
Mandarin Orange Cake: Frugal Food Friday
My 5-year-old had her heart set on frosting the cake with the whipped topping. I'm not sure exactly what went wrong. I think maybe stirring the food coloring in while it was still partially frozen was partly to blame, because it was a runny...but delicious mess.
1/4 cup egg substitute (equal to 1 egg)
1 tsp baking soda
2 Tbl. oil (canola)
1 tsp vanilla
Preheat oven to 350 degrees. Mix all ingredients, mashing the oranges, and pour into a 9-inch by 9-inch pan that has been sprayed with non-stick coating. Bake for 30-35 minutes. Prepare topping (below).
Topping: 2 Tbl. firmly packed brown sugar
2 tsp. skim milk
Combine sugar and milk. In the microwave, heat on high until mixture starts to boil. Drizzle over hot cake.
Yield: 9 servings
One Serving: 1 piece
Calories per serving: 140
Fat: 3 grams
Exchanges 1 3/4 starch