indian pudding cake with molasses cream
cooking light 
  vegetable cooking spray
3/4 cup  firmly packed brown sugar
1/3 cup  vegetable oil
1/3 cup  molasses
1/3 cup  nonfat sour cream
1 Tbsp  dark rum
1 tsp  vanilla extract
3/4 cup  yellow cornmeal
1/2 cup  all-purpose flour
1 tsp  baking powder
1-1/2 tsp  ground cinnamon
1/2 tsp  ground cardamom
1/4 tsp  ground ginger
1/4 tsp  ground nutmeg
1/4 tsp  ground cloves
1/8 tsp  salt
5   egg whites (at room temperature)
1/2 tsp  cream of tartar
2 Tbsp  brown sugar
2 tsp  powdered sugar
1/2   8ounce tub light cream cheese, softened
1/2 cup  nonfat sour cream
1/4 cup  sifted powdered sugar
2 Tbsp  molasses
1/2 tsp  vanilla extract
coat a 9-inch round cake pan with cooking spray; line bottom of pan 
with wax paper. coat wax paper with cooking spray, and set pan aside. 
combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar 
through vanilla) in a large bowl; stir well, and set molasses mixture 
aside. combine cornmeal and next 8 ingredients (cornmeal through 
salt) in a bowl; stir well, and set aside. 
beat egg whites and cream of tartar at high speed of a mixer until 
foamy. gradually add 2 tablespoons brown sugar, 1 tablespoon at a 
time, beating until stiff peaks form. gently fold egg white mixture 
and cornmeal mixture alternately into molasses mixture, beginning and 
ending with egg white mixture. pour batter into prepared pan. 
bake at 350 degrees for 35 minutes or until a wooden pick inserted in 
center comes out clean; let cool for 10 minutes in pan on a wire 
rack. loosen cake from sides of pan, using a narrow metal spatula, 
and turn out onto a wire rack. carefully peel off wax paper; let cool 
completely. place cake on a serving plate; sift 2 teaspoons powdered 
sugar over cake. 
place cheese in a bowl, and beat at medium speed of a mixer until 
smooth. add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons 
molasses, and 1/2 teaspoon vanilla; beat until well-blended. serve 
with cake. yield: 8 servings (serving size: 1 cake wedge and 2 
tablespoons sour cream mixture). 
(ID: 75298) Mirror: Tue, Dec 7, 2004

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