Prep 15 mins
Cook 50 mins
This Grand Marnier cake recipe from Cooking Light uses a small 6-cup Bundt pan.
- 1 1⁄2 cups flour, plus
- 2 teaspoons flour
- 1 1⁄4 cups sugar
- 1⁄2 cup cocoa
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup low-fat buttermilk
- 1⁄3 cup oil
- 1⁄3 cup Grand Marnier or 1⁄3 cup other orange-flavored liqueur
- 1 (4 ounce) carton egg substitute or 3 large egg whites
- 1 cup sugar
- 1⁄4 cup butter
- 1⁄3 cup Grand Marnier or 1⁄3 cup orange liqueur
- 1⁄4 cup water
- Coat a 6-cup Bundt pan with cooking spray; dust with 2 t flour.
- Combine flour, 1 1/4 c sugar, cocoa, baking soda, salt, buttermilk, oil, 1/3 c Grand Marnier and egg substitute in a large bowl; beat at low speed with a mixer until moist.
- Beat 3 minutes on medium speed.
- Pour batter into pan.
- Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
- Insert fork into the cake, making several holes.
- Combine 1 c sugar and remaining ingredients in a saucepan and boil 1 minute.
- Pour glaze over cake while still in pan.
- Cool completely; remove from pan.
This is a really great moist cake. I made exactly as directed, and while I loved it, the rest of the family said that it has just a little toomuch liqueur flvour, so next time, I will cut back on the liqueur for the glaze.