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July 5, 2010

A slimmer Smith Island Cake?

Smith Island CakeApparently they're continuing to put out The Baltimore Sun without me. Hmph! My editor, Sarah Kelber, sends this request related to a story someone is writing for the Taste section. It has to do with that Maryland treat with the high frosting-to-cake ratio. Here's Sarah. LV

Last week, Health magazine named Smith Island Cake one of the “Nation’s 50 Fattiest Foods.”

With nine or 10 thin layers of cake alternated with chocolate icing, the official state dessert seems destined for fattiness (26 grams of fat in the recipe the magazine analyzed, to be precise).

But we never shy away from a challenge.

We’re looking for ways to give Smith Island Cake a slightly healthier twist. Sure, this will never be health food, but if you’ve tweaked the recipe with good results, we’d love to hear from you.

E-mail recipes to

Posted by Laura Vozzella at 9:15 AM | | Comments (5)


this should be some kind of sun-sponsored concert - "best low -(ered)-cal smith island cake" :)

this should be some kind of sun-sponsored contest- "best low -(ered)-cal smith island cake" :)

I'll stick with the doggy version over at the pet blog, Unleashed!

I have a wonderful, low fat version of the Smith Island cake, that I'd be happy to share. It involves a lot of greek yogurt, apple sauce , and some lowfat creamcheese.

Patti, yes please. You can send it to me, the aforementioned co-worker who's doing the story.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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