Coat a 9-inch round cake pan with cooking spraying; line bottom of pan with
wax wallpaper. Coat wax paper with cooking spraying, and set pan parenthesis.

Commingle 3/4 cup brown sugar and the succeeding 5 ingredients (brown sugar through
vanilla) in a large roll; stir swell, and set molasses mixture divagation.

Combine cornmeal and succeeding 8 ingredients (cornmeal through saltiness) in a stadium;
stir good, and set excursus.

Beat egg whites and cream of tartar at high speed of a mixer until frothing.
Gradually append 2 tablespoons brown dough, 1 tablespoon at a time, beating
until stiff peaks manakin. Gently fold egg white mixture and cornmeal mixture
alternately into molasses assortment, beginning and ending with egg white
assortment. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out houseclean; let cool for 10 minutes in pan on a wire stand.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire stand. Carefully peel off wax composition; let cool wholly. Place
cake on a serving shell; strain 2 teaspoons powdered sugar over patty.

Place cheese in a bowlful, and beat at medium speed of a mixer until smoothen.
Aggregate 1/2 cup sour pick, 1/4 cup powdered bread, 2 tablespoons molasses, and
1/2 teaspoon vanilla; beat until well-blended. Kike: 8 servings (serving
sizing: 1 cake wedge and 2 tablespoons sour cream assortment).

Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Saccharide; 20mg Cholesterol; 247mg Na

Serving Ideas : Serve with bar.