CAKE
1 1/2 c All-Purpose Flour 1/2 ts Salt
1 ts Baking Soda 1 c Packed Light Brown Sugar
1 ts Cinnamon 1 c Water
1 ts Ground Ginger 1/3 c Vegetable Oil
1/2 ts Ground Allspice 1 tb Fresh Lemon Juice
-FILLING & SAUCE-
1 pk Instant Vanilla Pudding & sliced
(4 serving size) 3 tb Fresh Lemon Juice
1 1/2 c Milk 1/2 ts Lemon Peel, freshly grated
1 pt Strawberries, rinsed, hulled
-FOR GARNISH-
Confectioners Sugar Small Whole Strawberries
Heat oven to 350 degrees. Lightly grease an 8-inch round cake pan. Mix
flour, baking soda, cinnamon, ginger, allspice and salt in a medium
size bowl. In another medium size bowl, whisk remaining cake
ingredients until blended. Pour into flour mixture and whisk until
blended. Pour into prepared pan. Bake 30 to 35 minutes until a pick
inserted in the center comes out clean. Let cool in pan on wire rack
10 minutes. Loosen edges with knife and invert on wire rack to cool
completely. Filling & Sauce: While cake cools, prepare pudding mix
with the 1 1/2 cups of milk according to package directions. Let
stand 5 minutes to thicken. Remove 2/3 cup to a medium size bowl and
stir in sliced strawberries (this is the filling). Stir lemon juice
and peel into remaining pudding (this is the sauce). To Assemble:
Slice cake into two layers, using a long serrated knife. Put bottom
half on serving plate. Spread with filling. top with remaining layer.
Sift confectioners sugar over the top. Put out sauce in seperate bowl
to ladle onto the cake. Garnish with whole strawberries.
Nutrient Value Per Serving: 357 Calories, 4 g Protein, 62 g
Carbohydrates, 11 g Fat, 6 mg Cholesterol, 502 mg Sodium.
Exchanges: 2 Starch/Bread, 2 Fruit and 2 1/4 Fat.
Yields
8 servings
