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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 cups all-purpose flour |
1 cup low-fat graham cracker crumbs (about 6 cookie sheets) |
1 cup packed brown sugar |
1/2 cup granulated sugar |
1/2 cup (4 ounces) block-style fat-free cream cheese |
6 tablespoons butter or stick margarine, softened |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1 teaspoon salt |
1 tablespoon grated orange rind |
1 cup orange juice |
2 large eggs |
1 large egg white |
1/3 cup chopped nuts (pecans and walnuts) |
cooking spray |
1 cup frozen fat-free whipped topping, thawed |
powdered sugar (optional) |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, crumbs, and the next 12 ingredients (crumbs through egg white); beat mixture at medium speed of a mixer for 2 minutes. Stir in nuts. Spoon the batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove cake from pan; cool completely on wire rack. Serve cake with whipped topping. Sprinkle with powdered sugar, if desired.
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