| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 | cups | all-purpose flour |
| 1 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1 | cup | unsalted butter |
| 1 1/2 | cups | sugar |
| 8 | ounces | low fat cream cheese |
| 4 | whole | eggs |
| 1 | cup | low fat evaporated milk |
| 1 | teaspoon | vanilla extract |
| 1 | teaspoon | almond extract |
| Don't preheat oven. Grease a 10 inch tube pan or
Bundt pan. Sift flour, baking soda, and salt together. Beat butter, cream cheese, and sugar together until light and fluffy. Add eggs one at a time beating well after each addition. Alternate between the flour mixture and milk mixing well. Add vanilla and almond extract. Set oven at 350°F. Put pan in oven and bake for 1 hour and 20 minutes or until a toothpick inserted in middle comes out clean. Allow cake to cool in pan for one hour then remove to a rack and allow to finish cooling. Makes 14 servings |
| Per Serving: 338 Calories; 18g Fat (46.6% calories from fat); 7g Protein; 39g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 229mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. |