2 cups all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg + more for garnish
1/2 tsp salt
1 cup packed light brown sugar
1/2 cup egg substitute, (such as Egg Beaters)
1/2 cup reduced-fat sour cream
1/4 cup canola oil
3/4 cup 1% low-fat milk
3 tbsp light rum
2 1/2 tsp vanilla
frozen whipped cream, thawed

Preheat oven to 350°F.

Coat 2-(8") round cake pans with cooking spray.

In a bowl, whisk together flours, baking powder, baking soda, 1/2 tsp nutmeg and salt. Reserve.

In another bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth, stir in flour mix, then 3/4 cup milk, 2 tbsp rum, and 2 tsp vanilla. Mix until smooth. Divide between pans.

Bake for 22-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Transfer to rack to cool. Brush with remaining rum. Cool completely.

In a small bowl, whisk whipped cream with remaining vanilla until mixed. Place 1 cake layer on plate, spread with some of the whipped cream, Top with the other layer, frost top and sides. Sprinkle with remaining nutmeg. Keep refrigerated. Perfect with homemade eggnog.

This cake is lower in fat and calories than the original recipe I received from my mom.

Submitted by: Sherry Monfils