Gingerbread Cake
           
           This cake is kinda like quick bread -- spongy and nice -- and 
           comes under the “treat” category.  It has sugar and buttermilk 
           and egg whites in it, but I allow myself to have it occasionally.
           
           1 cup all-purpose flour
           1/2 cup whole wheat flour (don't substitute more white flour - 
           the cake'll be gooey)
           1/4 cup brown sugar
           1 tsp. cinnamon
           1 tsp. ground ginger
           1/2 tsp. baking powder
           1/2 tsp. baking soda
           1/2 cup non-fat buttermilk
           1/2 cup applesauce
           1/2 cup molasses
           2 egg whites
           Powdered sugar for dusting
           
           Preheat oven to 350 degrees.  Lightly coat 8x2x2 baking pan with 
           nonstick cooking spray.  In a large bowl, combine flours, brown 
           sugar, cinnamon, ginger, baking powder and baking soda.  In a 
           small bowl, combine buttermilk, applesauce, molasses and egg 
           whites; add to flour mixture.  Beat until combined.  Pour into 
           baking pan and bake 30 to 35 minutes. Cool for 10 minutes, cut 
           cake into nine squares and dust with powdered sugar.