CAKE
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup shortening
2 tablespoons orange juice
3 egg whites
TOPPING
1/4 cup sugar
2 teaspoons lemon juice
1 teaspoon orange juice
1. Heat oven to 350°F. Spray bottom only of 8-inch square pan with nonstick cooking spray. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into sprayed pan.
2. Bake at 350°F. for 25 to 32 minutes or until cake is light golden brown and toothpick inserted in center comes out clean.
3. In small bowl, combine all topping ingredients; mix well. Spread over warm cake. Cool 45 minutes or until completely cooled.
High Altitude (above 3500 feet): Decrease sugar in cake to 2/3 cup. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/9 of Recipe * Calories: 200 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 135 mg 6% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 Fruit, 1 Fat OR 2 Carbohydrate, 1 Fat
Lemon-Orange Picnic Cake comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!