Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Yield: 24
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups whole-wheat pastry flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1/2 cup nonfat buttermilk; 1/3 cup canola oil; 2 tablespoons light corn syrup; 1 tablespoon vanilla extract; 6 large egg whites; 2 cups sugar, divided; 1/2 cup (1 stick) unsalted butter, softened; 8 ounces Neufchatel cheese (see Ingredient note); Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.

Cream Cheese Pound Cake was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/cream-cheese-pound-cake-recipe-9543.aspx" target="_blank">www.cooking.com.</a>

"Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce. Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month...."

INGREDIENTS

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1 1/2 cups all-purpose flour

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1 1/2 cups whole-wheat pastry flour

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1 1/2 teaspoons baking powder

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1/2 teaspoon salt

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3 large eggs

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1/2 cup nonfat buttermilk

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1/3 cup canola oil

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2 tablespoons light corn syrup

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1 tablespoon vanilla extract

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6 large egg whites

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2 cups sugar, divided

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1/2 cup (1 stick) unsalted butter, softened

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8 ounces Neufchatel cheese (see Ingredient note)

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Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.

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