Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2000

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Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 325°.

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  • Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

  • Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.

  • Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.

  • Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutrition Facts

277 calories; calories from fat 29%; fat 8.8g; saturated fat 5.1g; mono fat 2.6g; poly fat 0.5g; protein 4.5g; carbohydrates 45.4g; fiber 0.5g; cholesterol 63mg; iron 1.6mg; sodium 280mg; calcium 42mg.
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