This cake is AH-MAZING!!! Oh my goodness, you have got to try this cake. It is super moist and just overall delicious! Plus, it is lower in fat than normal because it uses egg whites and applesauce instead of regular eggs & oil. I found this when searching for a dessert on allrecipes.com to bring to my grandmother’s 75th birthday party. My mom had ordered sheet cakes, but was worried we wouldn’t have enough, so I offered to make something just in case. We ended up having plenty of cake, but we all ate this with dinner after the party. This is great to serve for breakfast or brunch, as well as dessert. I just love how it came out, so elegant and pretty. Also, this cake is even better the second or third day. It seems to get more moist the longer it sits.
1 (18.25 ounce) package yellow or white
4 egg whites
1 cup sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
In a large mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes.
Pour half into a greased 9 x 13 or bundt pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees F for 35-40 minutes or until a toothpick comes out clean. (If using bundt pan, bake for 40-45 minutes). Cool on a wire rack. Flip over onto serving dish.
For glaze, combine confectioners’ sugar, milk and vanilla until smooth; drizzle over warm cake. Store at room temperature.
Nutritional Analysis: One serving (1 piece) equals 185 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.