Lady Baltimore Cake serves 12 From Cooking Healthy Across America
1 1/3 Carnation n/f Dry Milk Powder 1 cup cold water 1 tabl. white vinegar 1 1/2 cups all purpose flour 1/2 cup pourable Sugar Twin or Sprinkle Sweet 1 tsp. baking powder 1 tsp. baking soda 1/2 cup Kraft f/f mayonnaise 1 tabl. vanilla extract (divided) 2 1/2 cups Cool Whip Free 1/4 cup (1 oz) choppeed pecans 8 maraschino cherries, quartered 1/4 cup raisins 1/4 cup chopped figs
Preheat oven to 350 degrees. Spray two 9 x 9 cake pans with butter flavored cooking spray. In a small bowl, combine dry milk powder, water and vinegar. Set aside. In a large bowl, combine flour, Sugar Twin, baking powder, and baking soda. Stir mayonnaise and 2 tsp vanilla extract into milk mixture. Add milk mixture to flour mixture. Mix gently to combine. Pour batter into prepared pans. Bake for 18 - 22 minutes or until toothpick inserted in center comes out clean. Place cake pans on wire racks and cool for 10 min. Remove cakes from pans and continue to cool completely on wire racks. In a large bowl, combine Cool Whip Free and remaining 1 tsp. vanilla extract. Add pecans, maraschino cherries, raisins, and figs. Mix gently to combine. To assemble cake, place 1 cake layer on serving plate, spread 1 cup topping mixture over top, arrange remaining cake layer on top and frost sides and top with remaining topping. Cut into 12 servings. Refrig. leftovers.
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