3/4 c Sugar 1/2 ts Cinnamon
3 tb Shortening 1/2 ts Nutmeg
1/2 ts Lemon extract, if desired 1/4 ts Baking soda
1/2 ts Vanilla 1/4 ts Salt
2 Eggs 2 tb Chopped nuts
1 c Flour 1/3 c Buttermilk*
2 tb Unsweetened cocoa 2 ts Powdered sugar
1/2 ts Baking powder
*To substitiute for buttermilk, use 1 teaspoon vinegar or lemon juice
plus skim milk to make 1/3 cup.
Heat oven to 350. Spray 9″ round cake pan with nonstick cooking
spray; dust lightly with flour. In large bowl, beat sugar and
shortening until well mixed. Add lemon extract, vanilla and eggs;
beat 2 minutes at medium speed. Lightly spoon flour into measuring
cup; level off. Add flour and remaining ingredients except powdered
sugar. Beat at low speed until moistened; beat 2 minutes at medium
speed. Pour into sprayed and floured pan. Bake 20-30 minutes until
tootpick tests clean. Cool 10 minutes on wire rack. Using small
strainer, sprinkle top of cake with powdered sugar. cool completely
before serving.
Per serving: 210 cal., 4g pro., 33g carb., 1g fiber, 8g fat, 53mg
chol., 160mg sod., 80mg pot., 1 starch, 1 fruit and 1 1/2 fat
exchanges.
Fast and Healthy Jan/Feb 95 typed by Carolyn Shaw 1-95
Yields
8 servings
