I've had a recipe for Molasses Cake that I've been wanting to try.....and yesterday was the day to make it. I always lay out all the ingredients and read the recipe at least twice before making something. Well, having a bunch of junk on my mind, I get it all mixed up and realize that the batter is REALLY watery. Why you (didn't) ask? Because I put in a FULL CUP of hot water instead of half cup!!! So I scramble to pull all the ingredients out of the cabinets (I put things away when I'm done with them.....makes the final clean up so much easier) and start dumping.....and worrying that it won't come out right since everything is now out of sequence. And......I only have one 9" square baking pan so I ended up making 6 cupcakes/muffins along with the cake. And guess what?!?! They came out good! And so, here's the recipe. PLEASE NOTE: This recipe makes the cake ONLY!!!
Makes 9 Servings
1 Serving = 3 PointsPlus™
2 TBSP light butter, softened
1/4 cup Splenda granulated
1/4 cup fat-free egg substitute
1/2 cup sorghum
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup hot water
Preheat oven to 350º.
In a small bowl, beat butter and Splenda granulated until crumbly-ish. Beat in egg substitute. Beat in sorghum.
In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with the hot water, mixing well after each addition.
Pour into sprayed 9” square baking pan.
Bake at 350º for 25 – 30 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on wire rack.
Can be served with a dollop of fat-free whipped topping or as is.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***