Post by Loupy on Sept 24, 2011 16:16:41 GMT -7
Hummingbird Cake (Low Calorie)
From: www.chefinyou.com
Prep Time: 1 to 2 hours
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: 16 Servings
Ingredients
For the Cake
3 cups all-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1-1/2 cups Sugar
1 tsp ground Cinnamon
4 large Egg Whites
3/4 cups mashed/pureed Banana
1/2 cup Vegetable Oil
2 cups chopped Bananas
1-1/2 tsp Vanilla Extract
1 (8-ounce) can crushed Pineapple, undrained
1 cup chopped Pecans
For the Cream Cheese Frosting
1 (8-ounce) package fat free/ light Cream Cheese, softened
1/2 cup Butter or margarine, softened
1 (16-ounce) package Powdered Sugar, sifted
1 teaspoon Vanilla Extract
1/2 cup chopped Pecans
Instructions
Combine first 5 ingredients in a large bowl; Stir them well until combined.
Slightly beat the egg whites.
Add it along with the oil, vanilla and pureed banana to the flour.
Fold it gently. Do NOT beat the batter.
Mix until completely blended.
Now stir in the pineapple, 1 cup pecans, and chopped bananas to the batter.
Fold them in until combined.
Pour batter into three greased and floured 9-inch round cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks
For the Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Spread Cream Cheese Frosting between layers, and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
Store in refrigerator.
The taste of Banana and pineapple along with the crunch of pecans make this irresistible.
Its extremely ADDICTIVE!
From: www.chefinyou.com
Prep Time: 1 to 2 hours
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: 16 Servings
Ingredients
For the Cake
3 cups all-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1-1/2 cups Sugar
1 tsp ground Cinnamon
4 large Egg Whites
3/4 cups mashed/pureed Banana
1/2 cup Vegetable Oil
2 cups chopped Bananas
1-1/2 tsp Vanilla Extract
1 (8-ounce) can crushed Pineapple, undrained
1 cup chopped Pecans
For the Cream Cheese Frosting
1 (8-ounce) package fat free/ light Cream Cheese, softened
1/2 cup Butter or margarine, softened
1 (16-ounce) package Powdered Sugar, sifted
1 teaspoon Vanilla Extract
1/2 cup chopped Pecans
Instructions
Combine first 5 ingredients in a large bowl; Stir them well until combined.
Slightly beat the egg whites.
Add it along with the oil, vanilla and pureed banana to the flour.
Fold it gently. Do NOT beat the batter.
Mix until completely blended.
Now stir in the pineapple, 1 cup pecans, and chopped bananas to the batter.
Fold them in until combined.
Pour batter into three greased and floured 9-inch round cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks
For the Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Spread Cream Cheese Frosting between layers, and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
Store in refrigerator.
The taste of Banana and pineapple along with the crunch of pecans make this irresistible.
Its extremely ADDICTIVE!
