This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar.
Serving Size: 1 (141) g
Servings Per Recipe: 8
Calories: 236.2
Calories from Fat 62 g 27 %
Total Fat 7 g 10 %
Saturated Fat 4.1 g 20 %
Cholesterol 42.9 mg 14 %
Sodium 233.8 mg 9 %
Total Carbohydrate 39.6 g 13 %
Dietary Fiber 2.1 g 8 %
Sugars 21.4 g 85 %
Protein 4.7 g 9 %