Nutty Graham Cake

• 2 cups all-purpose flour
• 1 cup low-fat graham cracker crumbs (about 6 cookie sheets)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (4 ounces) block-style fat-free cream cheese
• 6 tablespoons butter or stick margarine, softened
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon grated orange rind
• 1 cup orange juice
• 2 large eggs
• 1 large egg white
• 1/3 cup chopped nuts (pecans and walnuts)
• Cooking spray
• 1 cup frozen fat-free whipped topping, thawed
• Powdered sugar (optional)

1. Preheat oven to 350u0b0.
2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, crumbs, and the next 12 ingredients (crumbs through egg white); beat mixture at medium speed of a mixer for 2 minutes. Stir in nuts. Spoon the batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350u0b0 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove cake from pan; cool completely on wire rack. Serve cake with whipped topping. Sprinkle with powdered sugar, if desired.

flour, lowfat, brown sugar, granulated sugar, cream cheese, butter, baking powder, baking soda, ground cinnamon, salt, orange rind, orange juice, eggs, egg white, nuts, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/nutty-graham-cake (may not work)