Recipe

Indian Pudding Cake With Molasses Cream Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350-degrees.
Step #2 Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper.
Step #3 Coat wax paper with cooking spray, & set pan aside.
Step #4 Combine first 6 ingredients (brown sugar through vanilla) In a large-ish bowl; stir well, & set aside.
Step #5 Combine cornmeal, flour, baking powder, spices & salt in a bowl; stir well, & set aside.
Step #6 Beat egg whites & cream of tartar at high speed of a mixer until foamy.
Step #7 Gradually add 2 tbsps brown sugar, beating until stiff peaks form.
Step #8 Gently fold egg whites & cornmeal mixture alternately into molasses mixture, beginning & ending with egg whites.
Step #9 Pour batter into prepared pan.
Step #10 Bake for 35 mins or until a wooden pick inserted into center comes out clean.
Step #11 Let cool 10 mins in pan on wire rack.
Step #12 Loosen cake from sides of pan, using a narrow metal spatula, & turn out onto a wire rack.
Step #13 Carefully peel off wax paper; let cool completely.
Step #14 Place cake on serving plate; sift 2 tsps powdered sugar over cake.
Step #15 Place cream cheese in a bowl, & beat at medium speed of a mixer until smooth.
Step #16 Add remaining ingredients, & beat until well mixed.
Step #17 Serve with cake.
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