Ingredients:

• Cooking spray
• 1 tablespoon cake flour
• 3/4 cup granulated sugar
• 1/2 stick butter or margarine
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla
• 1/2 cup packed brown sugar
• 1/3 cup plain fat-free yougurt
• 2 large egg whites
• 3 cups sited cake flour
• 1-3/4 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1-1/2 cups fat-free milk

Instructions:

1. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
2. Beat, granulated sugar, butter, oil and vanilla at medium speed of a mixer for 1-1/2 minutes.
3. Add brown sugar, yogurt and egg whites.
4. Beat at high speed for 1-1/2 minutes.
5. Lightly spoon 3 cups sifted cake flour into dry measuring cup.
6. Combine flour and next 5 ingredients in a bowl.
7. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
8. Pour batter into prepared pans.
9. Sharply tap pans once on counter to remove air bubbles.
10. Bake at 350 degrees for 24 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes on wire racks; remove from pans.
12. Cool completely on wire racks. Place one cake layer on a plate.
13. Spread with 1/3 caramel frosting.
14. Top with second cake layer and frost.
15. Then top with third layer and spread frosting over top and sides of cake.

Makes 16 servings.

photo credit: hfb

Ingredients:

• 5 tablespoons butter or margarine
• 1/3 cup brown sugar
• 1 cup sifted all-purpose flour
• 1/4 cup walnuts, chopped
• 1/2 cup granulated sugar
• 1 (8-ounce) package cream cheese, softened
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla

Instructions:

1. Cream butter and brown sugar
2. Add flour and nuts
3. Mix well.
4. Set aside 1 cup of this mixture for topping
5. Pres remainder in bottom of an 8x8x2-inch baking pan.
6. Bake at 350 degrees for 12-14 minutes.
7. Blend sugar and cream cheese until smooth; add egg, milk, lemon juice and vanilla.
8. Beat well.
9. Spread over bottom crust.
10. Sprinkle with reserved cup of topping.
11. Return to oven.
12. Bake for 25 more minutes.
13. Cool, then chill in refrigerator.
14. Cut into diamonds.

photo credit: Yarden Sachs

Ingredients:

• 1 tablespoon instant coffee granules
• 2 tablespoons hot water
• 1-1/2 cups low-fat milk
• 2 cups all purpose flour
• 2 cups sugar
• 1 cup instant potato flakes
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (4-ounce) package chocolate instant pudding mix
• 2 sticks butter, softened
• 4 large eggs

Chocolate Glaze Ingredients:

• 2 ounces unsweetened chocolate
• 2 teaspoons butter

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch Bundt pan.
3. Combine coffee granules and hot water in a small bowl, stirring until coffee is dissolved.
4. Stir in milk.
5. Combine flour, sugar, potato flakes, baking powder, salt, pudding mix, butter and eggs in a large mixing bowl.
6. Beat at low speed until blended.
7. Beat in the milk mixture and continue to beat at medium speed for 4 minutes.
8. Pour batter into prepared pan.
9. Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean.
10. Cool in pan for 30 minutes
11. Invert onto a serving platter.
12. Top with ice cream or with chocolate glaze

Chocolate Glaze Instructions:

1. Melt 2 ounces unsweetened chocolate and 2 teaspoons butter together
2. Slowly pour over top of cake, allowing to drip randomly down the sides.

photo credit: mattymatt