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¼ teaspoon ground cloves
1 cup firmly packed brown
sugar
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup shredded carrot (about 2
medium or 1 large)
½ cup chopped apple (about ½
medium apple)
Preheat oven to 350°F. Coat 12-cup bundt
pan with cooking spray.
Combine applesauce and milk in a small
mixing bowl; reserve. Combine flour and
next 4 ingredients in small bowl; reserve.
In a large mixing bowl, beat brown sugar
and oil on Speed 1/Low until well blended,
about 1 minute. Add eggs and vanilla and
beat on Speed 3/Medium until well
blended, about 20 seconds.
Add flour mixture to brown sugar mixture
(in 4 additions) alternately with applesauce
mixture, beginning and ending with flour
mixture. Mix on Speed 1/Low after each
addition until well blended, about 2
minutes.
Add shredded carrot and chopped apple.
Mix on Speed 1/Low until just blended.
Add batter to pan and bake until toothpick
inserted in center comes out clean, about
45 to 50 minutes.
Cool in pan 15 minutes. Remove from pan
and cool completely on wire rack.
Nutritional information for cake made with
whole milk and served with Rum Sauce:
Calories 332 (40% from fat) • carb. 43g • pro. 4g
• fat 15g • sat. fat 5g • chol. 47mg • sod. 187mg
Nutritional information for cake served
without Rum Sauce:
Calories 202 (37% from fat) • carb. 28g • pro. 4g
• fat 8g • sat. fat 1g • chol. 29mg • sod. 116mg
Rum Sauce
Makes 2 cups
1 cup firmly packed brown
sugar
½ cup dark corn syrup
½ cup half-and-half
½ stick butter
¼ cup light rum
1 teaspoon vanilla extract
In a medium saucepan over low heat, stir
brown sugar, corn syrup, half-and-half,
and butter until boiling, about 9 to 10
minutes.
Remove from heat and stir in rum and
vanilla.
Note: Sauce may be made ahead and
stored in the refrigerator up to 5 days.
Serve hot or cold.
Serving suggestion: Spread 2
tablespoons Rum Sauce on dessert plate.
Place slice of cake over sauce. Drizzle
additional sauce over cake, if desired.
For a lower calorie dessert, sprinkle
confectioners’ sugar over cake instead of
rum sauce and serve.
Nutritional information
per serving (2 tablespoons):
Calories 130 (46% from fat) • carb. 15g • pro. 0g
• fat 7g • sat. fat 4g • chol. 18mg • sod. 71mg
Chocolate Kahlúa Cake
You’ll be proud to serve this appealing
cake to family and friends. Its mild
chocolate flavor and delicate crumb make
it a winner.
Makes two 9-inch layers (10 servings)
cooking spray
2 cups sifted cake flour
1 teaspoon baking soda
½ teaspoon salt
3 eggs, separated
1½ cups sugar, divided
½ cup butter or margarine
slightly softened
2 tablespoons Kahlúa or other
coffee liqueur
3 1-ounce squares unsweetened
chocolate, melted
6 tablespoons evaporated milk
1 cup sour cream
(lowfat works well)
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