Sweet Potato Cake with Zesty Orange Glaze

Serves 12; 3-inch square per serving

Vegetable oil spray

Cake

18.5-ounce package spice cake mix

15-ounce can sweet potatoes in light syrup, drained

1 1/4 cups water

Egg substitute equivalent to 1 egg, or 1 large egg

Whites of 2 large eggs

Glaze

2 teaspoons grated orange zest

1 cup fresh orange juice

3 tablespoons firmly packed dark brown sugar

1 1/2 teaspoons cornstarch

Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with vegetable oil spray.

In a large mixing bowl, combine the cake ingredients. Using an electric mixer, beat according to the package directions. Pour the batter into the baking pan, smoothing the surface.

Bake for 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Transfer the pan to a cooling rack. Let the cake cool completely, about 1 hour.

Meanwhile, in a small saucepan, stir together the glaze ingredients until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Spoon over the cooled cake.

Nutrients per Serving

Calories  223
Total Fat  3.0 g
 Saturated 1.5 g
 Polyunsaturated 0.0 g
 Monounsaturated 1.0 g
Cholesterol  0 mg
Sodium  312 mg
Carbohydrates  47 g
 Total Sugars 30 g
 Dietary Fiber 0 g
Protein  2 g

Dietary Exchanges
3 other carbohydrate
1/2 fat