INDIAN PUDDING CAKE WITH MOLASSES CREAM

Steps:

• Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
• Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
• Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
• Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
• Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
• Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
• Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
• Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.