- 1 cup cake flour (about 4 ounces)
- 1 1/2 cups granulated sugar, divided
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened dark cocoa (such as Hershey’s Special Dark)
- 1 1/2 cups powdered sugar
- 2 tablespoons tub light cream cheese, softened
- 1 tablespoon 1% low-fat milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon unsweetened dark cocoa (such as Hershey’s Special Dark)
- Sliced strawberries (optional)
Preheat oven to 325°.
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.
Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.
- 1 20-ounce can crushed pineapple
- 2 cups whole-wheat pastry flour, (see Ingredient Note)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup nonfat buttermilk, (see Tip)
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots, (4-6 medium)
- 1/4 cup unsweetened flaked coconut
- 1/2 cup chopped walnuts, toasted (see Tip)
- 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
- 1/2 cup confectioners’ sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted
- To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
- Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
- To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.
TIPS & NOTES
- Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
- Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
- Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
Per serving: 342 calories; 17 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.
Nutrition Bonus: Vitamin A (40% daily value), Fiber (12% dv).
3 Carbohydrate Serving
Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat
- 3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
- 1/4 cup sugar
- 1/4-1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
- 1 box yellow or chocolate cake, made into cupcakes (eggs, vegetable oil)
- 1 jar white icing
- green sanding sugar
- round white candy-coated mint balls
- 1/2 cup graham cracker crumbs (3 to 4 sheets finely ground in a food processor)
- Using an offset spatula, spread each cupcake with a smooth layer of buttercream. Pour green sanding sugar into a small bowl. Dip tops of frosted cupcakes in the sugar, then sprinkle more on top to coat completely.
- To create putting greens, make flags (you will need 18): Cut out lengths (3 to 4 inches) from white grosgrain ribbon. Fold each length around one end of a wooden skewer, and adhere folded sides together with hot glue or double-sided tape. Cut ribbon into a triangle shape, and plant the skewer into a cupcake. Place a small white candy “ball” near the flag.
- To create sand traps, spoon about 1 teaspoon graham-cracker crumbs in the center of each of 6 cupcakes. With your thumb, make an indentation in the middle of each pile of crumbs, shifting it to one side to form a steeper side or to form an irregularly shaped trap. Refrigerate 30 minutes to allow frosting to set.
You could create an entire course by decorating 18 cupcakes with different numbered flags, and the remaining six with sand traps.
- 1 box extra-moist chocolate cake (vegetable oil, eggs)
- 1 can pre-made white whipped frosting
- 2/3 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon corn syrup
- Make 1 box of extra moist chocolate cake as cupcakes. Let cupcakes cool completely.
- Fill a pastry bag with white whipped frosting, fill cupcake centers with icing by dipping frosting tip into the top center of each cupcake and squeezing (for longer than you’d think).
- Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.
- Take each cupcake and turn it upsidedown into bowl of chocolate icing. Do the entire batch twice. Let frosting completely set (about 30 mins.)
- With a small frosting tip, ice each cupcake with small Ho Ho set of curly-qs.