WW-Tomato-Spice Cake
PREP 20 MIN COOK 35 MIN
SERVES 1
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3/4 lb. plum tomatoes, cut into 1/4-inch slices
1 (18 1/4-oz.) box spice cake mix
1 (10 3/4-oz.) can condensed tomato soup
3/4 c. fat-free egg substitute
3/4 c. Low-fat buttermilk
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with foil and spray
the foil with nonstick spray.
Combine the brown sugar and cinnamon patting lightly to cover. Top with an
even layer of the tomato slices.
With an electric mixer on low speed, beat the cake mix, soup, egg
substitute, and buttermilk until the cake mix is moistened. At medium speed,
beat until well blended. Pour the batter into the pan.
Bake until a toothpick inserted into the center comes out clean, 35-40
minutes. Cool in the pan on a rack
5 minutes. Run a knife around the cake to loosen. Place a large platter over
the cake and invert; remove the foil and let cool. Cut into 12 squares.
PER SERVING (1 SQUARE): 253 CAL,S G FAT, 1 G SAT FAT, 1 G TRANS FAT, 1 MG
CHOL, 498 MG SOD, 49 G CARB, 1 G FIB, 4 G PROT, 86 MG CALC. POINTS VALUE: 5.
Weight Watchers Magazine Sept./Oct. 2008
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