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Nutty Graham Cake

Yield 16 servings (serving size: 1 cake slice and 1 tablespoon whipped topping)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup low-fat graham cracker crumbs (about 6 cookie sheets)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (4 ounces) block-style fat-free cream cheese
  • 6 tablespoons butter or stick margarine, softened
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 tablespoon grated orange rind
  • 1 cup orange juice
  • 2 large eggs
  • 1 large egg white
  • 1/3 cup chopped nuts (pecans and walnuts)
  • Cooking spray
  • 1 cup frozen fat-free whipped topping, thawed
  • Powdered sugar (optional)

Nutrition Information

  • calories 239
  • caloriesfromfat 27 %
  • fat 7.1 g
  • satfat 3.1 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 4.4 g
  • carbohydrate 40.1 g
  • fiber 0.7 g
  • cholesterol 41 mg
  • iron 1.4 mg
  • sodium 400 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, crumbs, and the next 12 ingredients (crumbs through egg white); beat mixture at medium speed of a mixer for 2 minutes. Stir in nuts. Spoon the batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove cake from pan; cool completely on wire rack. Serve cake with whipped topping. Sprinkle with powdered sugar, if desired.