Applesauce Gingerbread Cake: The Best Applesauce Gingerbread Cake Recipe from Cook'n

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	Applesauce Gingerbread Cake

Serves: 9

Print this Recipe

   2 1/4 cups Reduced-Fat Bisquick®
   1/3 cup sugar
   1/2 cup applesauce
   1/2 cup fat-free skim milk
   1/2 cup molasses
   1/4 cup fat-free cholesterol-free egg substitute , 2 egg whites or 1 egg
   1 teaspoon ground cinnamon
   1 teaspoon ground ginger
   1/4 teaspoon ground cloves
   1 cup fat-free vanilla yogurt
   1 to 2 tablespoons chopped crystallized ginger

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1. Heat oven to 350°. Spray bottom only of square pan, 9 x 9 x 2 inches, with cooking spray.

2. Beat all ingredients except yogurt and crystallized ginger with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve cake warm topped with yogurt and crystallized ginger.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 2 1/2 cups Bisquick, 1/4 cup sugar and 2/3 cup milk.

NUTRITION FACTS: 1 Serving:; Calories 220 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 360mg; Carbohydrate 46g (Dietary Fiber 1g); Protein 5g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 12%; Iron 14% DIET EXCHANGES:; 2 Starch; 1 Fruit

BETTY'S TIP: Crystallized ginger can be a sticky mess to chop. Spray kitchen scissors with a little cooking spray, and snip the ginger into pieces.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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