BUTTERSCOTCH BUNDT CAKE Cooking spray 2 tablespoons dry breadcrumbs 7 tablespoons butter, softened and divided 2 cups packed dark brown sugar 2/3 cup 1/3-less-fat cream cheese 2 teaspoons vanilla extract 3 large eggs 1 large egg white 2 1/4 cups all-purpose flour 1/2 cup cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup 1% low-fat milk 1 tablespoon powdered sugar

Preheat oven to 325°F.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.

Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.

Pour batter into prepared pan. Bake at 325°F for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Serves 16.

1 Serving - 1 Slice: Calories: 277 (Cal. from fat: 29%), Fat: 8.8g (Saturated: 5.1g), Cholesterol: 63mg, Sodium: 280mg, Carbohydrate: 45.4g, Protein: 4.5g.

[Cooking Light, November 2000]