Cake: Date-Nut Putting Cake with Vanilla Sauce
posted by Terrytx 10-07-102 7:03 AM
* Exported from MasterCook *
Date-Nut Pudding Cake with Vanilla Sauce
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free milk
2 tablespoons bourbon
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup chopped pitted dates
3 tablespoons coarsely chopped walnuts, toasted
2/3 cup packed brown sugar
1 1/4 cups boiling water
1 1/3 cups 1% low-fat milk
3 tablespoons sugar
2 teaspoons cornstarch
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 teaspoon butter
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine milk, bourbon, oil and vanilla in a bowl. Add to flour mixture, stirring just until moist. Stir in dates and nuts. Spoon batter into an 8-inch baking pan coated with cooking spray.
Sprinkle brown sugar over batter. Pour boiling water over batter (do not stir). Bake at 350 for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick
is inserted in the center). Cut into squares. Serve each square with about 2 tablespoons warm Vanilla Sauce.
(totals include Vanilla Sauce). 322 cal, 6.3g fat, 4.2g pro, 62g carb, 1.7g fiber, 27mg chol, 1.4mg iron, 181mg sod, 151mg calc.
For Vanilla Sauce, combine first 4 ingredients in the top of a double boiler; stir with a whisk. Cook over simmering water until slightly thick (about 15 minutes), stirring constantly with a whisk. Remove from heat; add vanilla and butter, stirring until smooth. Place plastic wrap on
surface of sauce; chill.
Yield: 1 1/4 cups (serving size: 2 tablespoons). 41 cal, 1.2g fat, 1.4g pro, 5.9g carb, 0g fiber, 24mg chol, 0.1mg iron, 21mg sod, 43mg calc.
Source: Cooking Light-10/02
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