1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fat-free milk
How to Make It
Preheat oven to 375°.
To prepare the cake, coat a 10-inch Bundt pan with cooking spray, and dust with 1 teaspoon flour. Set prepared pan aside.
Combine 1/2 cup milk, oil, vanilla, eggs, and sweet potatoes in a medium bowl.
Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 7 ingredients (3 cups flour through cinnamon) in a large bowl, stirring well with a whisk.
Add milk mixture to flour mixture; beat with a mixer at low speed 2 minutes or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted 1 inch from the edge comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare the glaze, combine powdered sugar and remaining ingredients in a bowl; stir well with a whisk. Drizzle glaze over cake.
Good and very moist. The icing came out a bit chunky, but I didn't have time to let it get really soft...that might make a difference. On a good note though, the icing amount called for didn't seem like too much (I often find a sugar glaze to be too sweet and usually cut in half).
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