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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: roder@cco.caltech.edu (Brenda J. Roder)
Date: Wed, 5 Feb 1992 00:08:07 GMT
Subject: OVO: Quick Mango-Rum Cake
Summary: orig. subject: OVO: Quick Mango-Rum Cake w/o Fat
Archive-Name: recipes/ovo/quick-mango-rum-cake
Keywords: recipe ovo quick mango rum cake
Followup-To: rec.food.veg
Organization: California Institute of Technology, Pasadena
Approved: aem@mthvax.cs.miami.edu
Excerpted without permission from LA Times Food Section 16 Jan 1992.
Quick Mango-Rum Cake
1 cup peeled mango cubes
1 (18.5 ounce) box butter recipe golden cake mix
1/2 cup rum plus water to make 2/3 cup liquid (or 2/3 cup water)
3 eggs
1/2 cup pureed ripe mango (replaces 1/2 cup butter)
Spray bottom of 10-inch tube or bundt pan with non-stick vegetable
spray. Arrange mango cubes in bottom of pan.
Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl
at low speed just until moistened. Beat at medium speed 4 minutes.
Pour batter into prepared pan and bake immediately at 375 degrees
[Fahrenheit] 40 to 45 minutes or until wood pick inserted in center
comes out clean. Cool about 20 minutes in pan. Loosen and remove from
pan onto serving plate. Makes 10 servings.
Quick Mango-Rum Cake with mangoes in place of butter:
Each serving contains about:
83 calories; 36 mg sodium; 64 mg cholesterol; 2 grams fat; 8 grams
carbohydrates; 2 grams protein; .21 grams fiber; 21% calories from fat.
Compare to Quick Mango-Rum Cake made with butter, no mangoes (in batter):
Each serving contains about:
159 calories; 129 mg sodium; 89 mg cholesterol; 11 grams fat; 7 grams
carbohydrates; 2 grams protein; .14 grams fiber; 63% calories from fat.
Brenda (roder@cobalt.caltech.edu)