Frosted Cake
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | 1 slice |
| Calories | 241 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 57 mg |
| Sodium | 273 mg |
| Calcium | 70 mg |
| Iron | 2 mg |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Cake flour | 2 ¼ cups |
| Baking powder | 2 ¼ teaspoons |
| Margarine | 4 tablespoons |
| Sugar | 1 ¼ cups |
| Eggs | 4 |
| Vanilla | 1 teaspoon |
| Orange peel | 1 tablespoon |
| Skim milk | ¾ cup |
| Low fat cream cheese | 3 ounces |
| Skim milk | 2 tablespoons |
| Cocoa | 6 tablespoons |
| Confectioners sugar, sifted | 2 cups |
| Vanilla extract | ½ teaspoon |
- Directions
- Preheat the oven to 325°F.
- Grease with small amount of cooking oil or use nonstick cooking oil spray on a 10-inch round pan (at least 2 ½ inches high). Powder pan with flour. Tap out excess flour.
- Sift together flour and baking powder.
- In a separate bowl, beat together margarine and sugar until soft and creamy.
- Beat in eggs, vanilla, and orange peel.
- Gradually add the flour mixture alternating with the milk, beginning and ending with flour.
- Pour the mixture into the pan. Bake for 40 to 45 minutes or until done.
- Let cake cool for 5 to 10 minutes before removing from the pan. Let cool completely before icing.
- Directions for Frosting
- Cream together cream cheese and milk until smooth. Add cocoa. Blend well.
- Slowly add sugar until icing is smooth. Mix in vanilla.
- Smooth icing over top and sides of cooled cake.