From the kitchen of: Anita’s Tried and True Recipes website

Gingerbread Cake

Quantity/Servings:

8 servings

Ingredients:

3 c unbleached flour 1/2 tsp nutmeg 4 tsps ginger 3 whole egg whites, slightly beaten 2 tsps cinnamon 1 c Fat-Free Buttermilk, * see note 2 tsps baking soda 1 c brown sugar, packed 1 tsp baking powder 1 c fat-free sour cream 1 tsp cloves 1 c molasses

Preparation:

Preheat oven at 350. Prepare a 8-3/4 x 1-3/4" pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, and nutmeg. In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes.

Fat-Free Buttermilk: Combine 3 teaspoons vinegar with enough skim milk to equal 1 cup; let stand 5 minutes.

Nutrional Analysis per serving (8 servings total) Calories 400 Total Fat 0.5 g %CFF 1 % Cholesterol 5 mg Protein 8 g Sodium 473 mg Carbohydrates 93 g Fiber 2.1 g

Nutritional Information: