Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1 2/3
cups sugar
1/3
cup shortening
1/3
cup unsweetened applesauce
1 1/4
cups fat-free (skim) milk
3 1/2
teaspoons baking powder
1
teaspoon salt
2
teaspoons vanilla or almond extract
5
egg whites
Chocolate Buttercream Frosting (lighter recipe)
Preparation
Heat oven to 350°F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches.
Beat all ingredients except egg whites and Chocolate Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack . Cool completely, about 1 hour.
Frost rectangle or fill and frost layers with Chocolate Buttercream Frosting.
