Orange Bundt Cake with Low Sugar Frosting
Calories 252 (24% from fat)
Fat 6.7 gram
Saturated Fat 3.6 gram
Trans Fat 0 gram
Cholesterol 10 mg.
Sodium 537 mg.
Carb. 43 gram
Fiber 1 gram
Sugar 16 gram
Sugar Alcohol 6.8 gram
Protein 4 gram
1 package (18.25 oz.) reduced sugar yellow cake mix
(We Used Pillsbury Moist Supreme Reduced Sugar Cake Mix Classic Yellow.)
1 envelope (half a 2.6 oz. box) Dream Whip Whipped Topping Mix
3/4 cup orange juice
3/4 cup fat free mayonnaise
4 egg whites
1 Tbsp. Grated orange peel
1 container (8 oz.) light cream cheese
1 cup Splenda
(We used the box that measures cup for cup like sugar.)
2 Tbsp. sugar free honey
(We Used Honey Tree Sugar Free Imitation Honey.)
2 tsp. vanilla extract
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl combine the first five ingredients, yellow cake mix through egg whites. The beat with a blender on medium for 2 minutes until the batter is creamy. Now add the grated orange peel and beat for another 15 seconds.
3. Lightly coat a non-stick bundt pan with fat free butter spray. Pour batter in the pan and bake for 40-45 minutes, or until a wooden toothpick inserted in the cake comes out clean. When cake is done, remove from oven and let cool for 10 minutes.
4. While cake is cooling, use a blender to mix together the cream cheese, Splenda, sugar free honey and vanilla. Once it's thoroughly combined, spread it on the bundt cake. You can serve immediately or cover, refrigerate and serve later.
Yield: 12 Servings