banana sour cream cake - light version
(2 ratings)
Laurie Sanders (rhinemaidens3) posted the original version of this cake, and it sounded delicious, but called for oil, whole eggs, and butter. Since I'm on a weight loss journey, the first thing I always try to do when I see a recipe that sounds good is figure out how to "lighten" it up. This is my version. Keep in mind, I used the "light" products, but I will probably push the envelope and try some fat free items next time.
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(2 ratings)
yield
24 slices
prep time
30 Min
cook time
30 Min
Ingredients For banana sour cream cake - light version
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1 boxbetty crocker butter yellow cake mix
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1 mdripe banana
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8 ozlight sour cream
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1/2 capplesauce, unsweetened
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4egg whites
- FROSTING
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8 ozlight cream cheese
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6 Tbspi can't believe its not butter - light
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2 tspvanilla extract
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2 cpowdered sugar
How To Make banana sour cream cake - light version
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1Preheat oven to 350*. While the oven is preheating, mix the first 5 ingredients together in a mixing bowl for 2 1/2 minutes. Pour into a cake pan that has been sprayed with pan spray, and bake for approx. 30 minutes.
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2While cake is baking, whip the ICBINB - Light and the whipped cream cheese together for about 2 minutes, then add vanilla and powdered sugar and blend well. After cake cools, spread frosting over the top.
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3I cut this cake into 24 pieces. Nutrition Information PER PIECE: 166 calories, 4.5 grams of fat, 30 grams carbohydrates. It tastes very rich, and will satisfy a sweet tooth without wrecking your meal plan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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