Pistachio Dream Cake
Yield: 20 servings; 3 points per serving
1 package regular white cake dry mix
1 package Jell-O Instant Pistachio Pudding,
8 oz fat-free vanilla yogurt
3 egg white(s)
1 tsp vanilla extract
1 cup lemon-lime Diet Soda
Topping
1 1/2 cup 1% low-fat milk
1 serving Jell-O Instant Pistachio Pudding,
2 cup fat-free whipped topping
Mix together cake mix, pudding mix, yogurt, egg whites, and vanilla. ( mix will be thick until you add soda), then slowly add soda a little at a time. Pour in 13 x 9 pan, and bake at 350 for 35 minutes or until done.
Topping: mix pudding mix and milk with hand mixer for 2 minutes,then fold in whipped cream.
This recipe is awesome. My whole family loves it, and it's the only kind I make now. I have tried different flavor pudding mixes also, and they all taste great.
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Celebration Cake
Yield: 18 servings; 3 points per serving
Betty Crocker Super Moist Yellow Cake Mix
3 Egg Whites
1/3 cup Unsweetened Apple Sauce
1 sm can Mandarin Oranges in Juice
Frosting:
8 oz Cool Whip Lite
1 pkg Sugar Free Instant Pudding Mix (dry)
1 sm can Crushed Pineapple in own Juice
Preheat oven 350. Spray an 13 x 9 pan with cooking spray. Mix the cake mix, egg whites, apple sauce, and the oranges with their juice. Pour into the prepared pan. Bake 25-30 minutes until a toothpick comes out clean. Cool the cake completely.
For the frosting, gently fold together the Cool Whip, the pudding mix and the pineapple with its juice. Frost the cake. The frosted cake should be stored in the refrigerator.
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Oreo Cookie Cake
Yield: 16 servings
18 oz. (1 lb. 2 oz.) reduced fat oreo cookies, crushed
1 stick reduced-calorie margarine, softened
8 oz. reduced-fat cream cheese
1 cup confectioner's sugar
12 oz. Cool whip Sugar Free
1 pkg. (small) SF FF instant vanilla pudding
1 pgk. (small) SF FF instant chocolate pudding
3 cups skim milk
Crush oreos, set aside 1 cup. Mix margarine & oreos & pat into bottom of 13 x 9 pan. After patting cookies into bottom of pan, place in freezer about 10 min. Makes spreading next layer much easier.
Mix cream cheese, sugar & 6 oz. of Cool Whip (save the other 6 oz.) until creamy. Spread over cookie mixture.
Mix vanilla & chocolate pudding with milk until thickened. Spread over cream cheese mixture. Chill 2 hours.
Spread remaining 6 oz. Cool Whip over top and sprinkle 1/2 cup reserved crushed oreos. Chill 2 1/2 hrs. or overnight.
Per serving 321 cal., 15 g. fat, 1 g. fiber.
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Chocolate Pudding Poke Cake
1 pkg. (2-layer size) white cake mix
2 egg whites
4 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
Prepare and bake cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1-1/3 cups water. Remove from oven.
Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.
Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store cake in refrigerator.
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Warm Chocolate Pudding Cake
Yield: 9 servings; 3 points per serving
3/4 c all-purpose flour
3/4 c granulated sugar
1/3 c + 1/4 c unsweetened cocoa powder
2 tsp baking powder
1 tsp instant-coffee powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c low-fat (1%) milk
1 TBSP unsalted butter, melted
1 1/2 tsp vanilla extract
1/3 c packed dark brown sugar
1 2/3 c boiling water
Preheat the oven to 350 deg. Spray a 9" square pan with nonstick spray.
Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, coffee powder, baking soda and salt in a large bowl. Make a well in the center and pour in the milk, melted butter and vanilla. Stir just until blended; spoon the batter evenly into the pan.
Combine the brown sugar and the additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
Reviews for Warm Chocolate Pudding Cake
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Carrot Cake with Cream Cheese Icing
1 Package Carrot Cake Mix
15 oz canned pumpkin
2 egg whites
8 oz Cool Whip Free Whipped Topping
8 oz fat-free cream cheese
1 cup Splenda No Calorie Sweetener
1 tsp imitation vanilla extract
Mix Carrot cake mix, pumpkin, egg whites and 2 TBSPs water in large bowl. Stir until well mixed. Spread the thick batter into cake pan sprayed with butter PAM. Bake for 30-40 minutes at 350.
For Icing: Mix cool whip with splenda, cream cheese and vanilla. Spread evenly on completely cooled cake. Cut into 16 pieces. 1 piece is 3 pts. 2 pieces is 7 pts.
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Cherry Surprise Cake
4 cups miniature marshmallows
1 (18 1/4-oz) package yellow cake mix
1 (21 oz) can light cherry pie filling
Heat oven to 350. Coat a 9x13" baking pan with PAM. Spread marshmallows evenly over bottom. Prepare cake according to package directions. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes.
Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will brown and be bubbly.
To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done. Makes 20 servings. Each: 3 POINTS
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Raspberry Dreamsicle Cake
18 1/4 ounces white cake mix -- dry
1 cup Diet Flavored Raspberry Soda
2 egg whites
17 grams sugar-free raspberry-flavored gelatin -- (2 small boxes)
1 cup water -- HOT
1 cup water -- COLD
1 ounce fat-free white chocolate pudding mix -- fat free/sugar free, sm. box
1 cup skim milk
1 teaspoon vanilla
1 cup fat free whipped topping
Mix dry cake mix with 1 cup diet Flavor Raspberry Creme Soda & egg whites. Pour into sprayed 13 x 9" pan and bake as directed on box. Cool cake.
Poke holes into the cake with a fork. Dissolve 1 box of SF raspberry jello with 1 cup hot water, after dissolved add 1 cup cold water & pour over the cake. Refrigerate for 2 hours.
Mix SF/FF White Chocolate pudding mix with 1 box of SF Raspberry Jello. Mix in 1 cup cold skim milk and 1 tsp. vanilla (or raspberry flavoring). Mix well. Fold in 1 cup Cool Whip Free and frost the cake with this "frosting". Keep refrigerated.
16 servings = 3 points.
12 - 14 servings = 4 points.
10 servings = 5 points.
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Pineapple-Coconut Cake
1 package pineapple cake mix
10 oz water
1 egg white
20 oz Del Monte Crushed Pineapple In Its Own Juice (do not drain)
1/2 cup SPLENDA or SPLENDA Baking Mix
4 serving box of fat-free sugar-free instant vanilla pudding mix
1 cup shredded coconut, divided
8 oz Cool Whip Free Whipped Topping
1/4 cup pecans
Mix together cake mix, water, and egg white. Bake in greased and floured 9x13 pan for time directed on cake mix box. While cake is baking combine undrained pineapple, Splenda, vanilla pudding mix and coconut in saucepan and simmer on top stove for 10 minutes. Remove cake from oven when done and immediately poke holes into cake with straw or wooden spoon handle. Immediately pour pineapple mixture over cake while both are still warm. Cool. Spread 8 oz container of cool whip on top. If desired sprinkle with 1/2 cup chopped pecans (add extra points). Chill at least two hours.
Yields: 24 servings; 3 points per serving
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Jello Poke Cake
2 baked (9-inch) round white cake layers, cooled
2 cups boiling water
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Brand Black Cherry Flavor Sugar Free Low Calorie Gelatin
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
PLACE both cake layers, top-sides up, in clean 9-inch round cake pans. Pierce layers evenly with large fork at 1/2-inch intervals.
STIR boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.
DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store in refrigerator.
Calories 170 / Total fat 4.5g / Saturated fat 1.5g / Cholesterol 0mg / Sodium 260mg / Carbohydrate 31g / Dietary fiber 0g / Sugars 17g /Protein 3g
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Orange Dreamsicle Cake
Yield: 24 servings; 3 points per serving
1 box orange cake mix (un-prepared)
1 can diet orange slice (or any diet orange soda)
2 small pkgs SF orange jello (un-prepared)
1 small pkg SF vanilla instant pudding mix (un-prepared)
1 cup skim milk
1 cup boiling water
1 cup cold water
1 teaspoon vanilla
8 oz fat free cool whip
Mix cake mix with orange soda. Spray 9 x 13 pan with Pam and pour batter into pan. Bake at time directed on cake box.
When cake is done, poke holes in cake with the end of a wooden spoon covered with Pam. Mix 1 package of orange jello with boiling water till dissolved. Add the cold water, mix well and then pour entire mixture over cake. Refrigerate for at least 2-3 hours.
Mix vanilla pudding mix and the other package of orange jello together. Add 1 cup skim milk and 1 teaspoon vanilla. Mix well with mixer. Blend in thawed cool whip. Use this mixture to frost cake. Keep this cake refrigerated!
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Dump Cake
1 pkg. Yellow or French Vanilla Cake Mix
20 oz. can light cherry pie filling
20 oz. can crushed pineapple, partially drained
12 oz. diet sprite or diet 7up
Chopped pecans optional
Preheat oven to 350 degrees.
Spray a 9"x13" baking dish with non-stick cooking spray. Spread cherry
pie filling on bottom on dish. Layer crushed pineapple on top of pie
filling. Sprinkle dry cake mix evenly over top. Sprinkle chopped pecans.
Slowly pour diet soda evenly over cake mix. DO NOT STIR. (Some of the
mixture will still be dry.)
Bake in preheated oven for about 1 hour or until topping is golden
brown.
NI per Serving - w/out pecans: 231 Cal., 3.5 g. fat, 1 g. fiber
Flavor Variations
French Vanilla cake with peaches & Diet Cream,
Lemon cake with bluberries & diet 7UP,
Red Velvet cake with cherries & Diet Cherry 7UP,
Yellow cake with blackberries & diet 7UP.
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Cream Cheese Pound Cake
Yield: 10 servings; 3 points per serving
Can be served with fruit and ff cool whip (count points) - Top with 1-1/2 c strawberries and 2 T ff cool whip for 1 pt more per serving.
5 serving Jiffy Yellow Cake Mix
4 oz Kraft Philadelphia Light Cream Cheese
1/4 cup fat-free egg substitute
1/2 cup water
Preheat oven to 350. Mix cream cheese and egg substitute until smooth, then add cake mix. Will be stiff, then add water. Mix for 3 minutes
Bake in loaf pan sprayed with cooking spray. 40 minutes.
Reviews for Cream Cheese Pound Cake
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Gingerbread
1/3 cup granulated sugar
1/4 cup stick margarine or butter, softened
1/3 cup molasses
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup 1% low-fat milk
Cooking spray
2 teaspoons powdered sugar
Preheat oven to 350°. Beat granulated sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cloves). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top of cake, and serve warm. Yield: 9 servings
CALORIES 201(27% from fat); FAT 6.1g (sat 1.3g,mono 2.5g,poly 1.8g); PROTEIN 3.5g; CHOLESTEROL 25mg; CALCIUM 55mg; SODIUM 183mg; FIBER 0.6g; IRON 1.7mg; CARBOHYDRATE 33.2g
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Banana Snack Cake
1 2/3 cups flour
1 tsp baking soda
1 cup packed brown sugar
½ cup water
1/3 cup mashed rip banana (about 1 small)
1/3 cup vegetable oil
½ tsp vanilla
Confectioners Sugar
In a large bowl, combine flour and baking soda. In another bowl, whisk the brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8” square pan. Bake at 350 for 30-35 minutes or until a toothpick come4s out clean. Cool on wire rack. Dust with confectioners sugar and cut into squares.
Serves 9
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Mocha Angel Food Cake
1 box angel food cake mix (16-ounce)
1 1/4 cups water
2 teaspoons instant coffee granules
1 1/2 cups 2% low-fat milk
1 package chocolate instant pudding mix (3.9-ounce)
1/2 cup frozen reduced-calorie whipped topping, thawed
1 teaspoon almond extract
Preheat oven to 350. Combine cake mix, water, and coffee granules in a large bowl; beat at low speed of a mixer until moist. Beat at medium speed 1 minute (do not overbeat).
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 for 40 minutes or until cake is
golden and firm when touched.
Invert pan onto a heat-proof glass bottle, and let cool upside down in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and invert cake onto plate.
Combine milk and pudding mix, and beat at low speed of a mixer 2 minutes or until thick. Fold in whipped topping and almond extract. Cover and chill at least 30 minutes.
Cut cake into 12 slices; top each slice with pudding mixture. Yield: 12 servings (serving size: 1 slice cake and 3 tablespoons pudding mixture). Per serving: 200 Cal; PRO 4.5 g; FAT 1.3 g (sat 0.6 g); CARB 44.4 g; FIB 0 g; CHOL 2 mg; IRON 0 mg; SOD 454 mg; CALC 39 mg.
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Sunshine Cake
1 box sweet rewards yellow cake mix
1/4 c. unsweetened applesauce
4 eggs
1 can (11 0z.) mandaran oranges-light syrup
Frosting:
1 container (8 0z.) FF Cool Whip
1 small box FF SF vanilla pudding
1 can 15 1/2 oz. crushed pineapple in juice
Preheat oven to 350*. Stir together all ingredients by hand for 2 minutes. Spray 9x13" pan w/ cooking spray. Pour batter into pan. Bake 30-40 minutes.
Mix all frosting ingredients when cake is cool. Spread icing on cake & refrigerate.
Makes 16 servings
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Pumpkin Cobbler
1 1/2 cup canned pumpkin
2 large eggs
12 oz can fat free evaporated milk
1 tsp cinnamon
1/2 tsp ginger
3/4 cup sugar
1/3 box dry yellow cake mix
8 Tbsp fat free margarine
Mix spices, canned pumkin, evap milk sugar and eggs. Pour into baking dish. Sprinkle dry cake mix on top. Melt margarine and drizzle over dry cake mix. Bake 15 min at 425 degrees, then turn oven down to 350 degrees and cook 40-50 minutes more. It is done when a knife inserted comes out clean.
Makes 12 servings at 3 points per serving.
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Amazon Cake
NOTE: The better the quality of cocoa, the better the cake. Hershey and Toll House will work, but Ghirardelli or something higher-end will make it sing.
3/4 tsp table salt
1-1/2 tsp vanilla extract
6 Tbsp canola oil
1-1/4 tsp baking soda
1/2 cup unsweetened cocoa
1-1/2 cup sugar
1-1/2 cup all-purpose flour
1 Tbsp apple cider vinegar
Heat oven to 350 degrees. Whisk together flour, cocoa, baking soda, sugar and salt.
In separate bowl, whisk together oil, vanilla and vinegar with 1 cup cold water. Whisk in the dry ingredients, blending until completely lump-free.
Pour into a greased, floured 9-inch round cake pan. Bake for 30 to 35 minutes, or until the top springs back when pressed gently. Cool before removing from the pan and dusting with confectioners’ sugar, or frosting if desired. Makes 16 servings at 4 points per serving.
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Lemon Supreme Pound Cake
1 box Lemon Cake Mix
8 oz. fat free sour cream
1 cup water
3 eggs
2 tsp. light margarine, melted
Glaze:
1/2 cup confectioners sugar
2 tsp. lemon juice
1 tsp. skim milk
Preheat oven to 350 degrees. Lightly coat a 12 cup bundt pan with non stick cooking spray; dust with flour.
In a large mixing bowl, combine cake mix, sour cream, water, eggs, and margarine; beat on low speed with an electric mixer until moistened. Increase speed to high and beat 2 minutes. Pour into prepared pan and bake 35-40 minutes. Cool cake in pan on wire rack 25 minutes. Remove from pan and cool completely on rack.
In a small bowl, stir together sugar, lemon juice and skim milk until smooth. Drizzle over cooled cake. Makes 16 servings at 4 points per serving.
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Sour Cream Pound Cake
For best results, all ingredients should be at room temperature.
1 package pudding-type yellow cake dry mix
2/3 cup Egg Beaters Refrigerated Egg Whites
3/4 cup plain fat-free yogurt
1/2 cup Splenda
8 oz. fat-free sour cream
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Combine cake mix, yogurt, sour cream, and Splenda. Add egg whites a little at a time until thoroughly mixed. Stir in vanilla.
Spray and flour Bundt pan. Pour batter into prepared pan and bake for approximately 45 minutes or until cake is done.
Cool on rack after removing from pan. Sprinkle powdered sugar on cake after it is completely cool. Makes 18 servings at 3 points per serving.
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Chocolate Chip Irish Cream Pound Cake
Yield: 16 servings
1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar
Preheat oven to 325°.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
CALORIES 308; FAT 10.1g; PROTEIN 5g; CHOLESTEROL 59mg; CALCIUM 60mg; SODIUM 231mg; FIBER 0.6g; IRON 2.3mg; CARBOHYDRATE 48.9g
Source: Cooking Light
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Lemon Pound Cake
3 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp table salt
1 cup unsweetened applesauce
2 1/2 cups McNeil Specialty Products SPLENDA No Calories Sweetener
1/2 cup Egg Beaters Frozen Egg Substitute
1/4 cup fresh lemon juice
1 1/2 cups fat-free sour cream
Combine flour, baking soda, and salt in a medium mixing bowl. Stir well to combine.
In a large mixing bowl, mix applesauce and Splenda until mixture is of a smooth texture. Add egg substitutes, lemon juice and lemon rind. Alternately add flour mixture with sour cream to the applesauce and Splenda mixture. Continue to mix on medium speed until batter is smooth.
Lightly spray a 10-inch nonstick tube pan with FF cooking spray. Spoon batter into the prepared pan. Bake in a preheated 350 degree oven for 65-70 minutes or until cake tests done. Makes 16 servings at 3 points per serving.
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White Chocolate Cake
2 pkgs. "JIFFY" White Cake Mix
1(3.3 oz.) pkg. white chocolate instant pudding mix, dry
3 egg whites
1/2 cup sour cream
3/4 cup water
3 white chocolate baking bars
1 cup chopped pecans (optional)
Topping
1(3.3 oz.) pkg. white chocolate instant pudding mix, dry
1/4 cup powdered sugar
1 cup milk
1(8 oz.) container whipped topping
2 white chocolate baking bars, grated
Preheat oven to 350°. Grease and flour a 9"x13" pan.
Blend dry White Cake Mixes and package of dry pudding mix. Mix together egg whites, sour cream and water; add to cake mixture and beat for three minutes on medium speed with mixer.
By hand, blend in 3 white chocolate baking bars (finely chopped) and pecans.
Pour batter into pan. Bake 45-50 minutes or until wooden pick comes out clean. Let cool completely.
For topping, mix together pudding mix, powdered sugar and milk on low speed, until mixture becomes thick.
By hand, gradually add container of whipped topping. Frost cooled cake and top with 2 grated white chocolate baking bars.
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Pumpkin Spice Cake
1 box Spice Cake Mix (I used Duncan Hines)
1-15 oz. can Pumpkin
Mix all together and bake according to package. Makes 24 servings at 2 points per serving. Top with Fat Free Cool Whip or the Cream Cheese Icing recipe below:
Cream Cheese Icing
Servings - 12 (Pts. 2)
Servings - 24 (Pts. 1)
8 oz fat-free cream cheese, softened
1 cup Splenda
1 tsp vanilla extract
1 (8 oz.) container Cool Whip Free
Cream together cream cheese, Splenda and vanilla extract. Fold in Cool Whip Free. Spread onto cooled cake or cupcakes.
Yields enough icing for 1 (2 layer) cake or 24 cupcakes.
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Apple Spice Cake
1 Duncan Hines Spice Cake mix
1 lg. egg
21 oz. can No Sugar Added Apple Pie fillling
2 egg whites
Mix all ingredients together (chop apple wedges) and pour into a prepared bundt pan. Bake at 350 for 40-45 minutes. Invert onto plate and slice.
1 slice = 3 pts.
30 cupcakes = 2 pts.
NOTE: If making cupcakes bake for 24 minutes.
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Applesauce Spice Cake
18 1/4 oz unprepared spice cake mix (I use Duncan Hines Moist Deluxe)
1/3 cup canned sweetened applesauce
1 cup water
3 eggs
Combine mix, water, applesauce and eggs. Blend until moistened. Beat at medium speed for 2 minutes. Pour into sprayed 9 x 13 inch pan. Bake for approximately 30 minutes or until toothpick comes out clean.
Optional: Dust with powdered sugar or serve with FF cool whip. Makes 16 servings at 3 points per serving.
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Applebutter Spice Cake
1 tablespoon butter
1 cup apple butter
3/4 cup packed light brown sugar
3 tablespoons canola oil
1/2 cup raisins
1/2 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
Preheat oven to 350°F. Lightly oil an 8-inch square cake pan or coat it with nonstick cooking spray.
Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving. Makes 9 servings.
NUTRITION INFORMATION: Per serving: 311 calories; 7 g fat (2 g sat, 3 g mono); 27 mg cholesterol; 58 g carbohydrate; 4 g protein; 2 g fiber; 373 mg sodium; 156 mg potassium.
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Spice Cake with Cider Glaze
The glaze boosts the apple essence of this cake without making it overly sweet.
Cake:
3 1/2 cups all-purpose flour (about 15 3/4 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons apple-pie spice
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 tablespoons walnut oil or canola oil
4 large eggs
1 cup reduced-fat buttermilk
1 cup apple cider
1/2 teaspoon vanilla extract
Cooking spray
Glaze:
1 cup apple cider
1 teaspoon sugar
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk.
Combine 1 cup sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1 cup cider in a small bowl. Add flour mixture and cider mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour into a Bundt pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine 1 cup cider and 1 teaspoon sugar in a small saucepan over medium-low heat; bring to a simmer. Cook until reduced to 1/4 cup (about 15 minutes). Drizzle glaze over each serving of cake.
Yield: 16 servings (serving size: 1 slice and 3/4 teaspoon glaze)
NUTRITION PER SERVING: CALORIES 235(25% from fat); FAT 6.4g (sat 2.6g,mono 1.7g,poly 1.5g); PROTEIN 5.2g; CHOLESTEROL 62mg; CALCIUM 53mg; SODIUM 276mg; FIBER 0.9g; IRON 1.6mg; CARBOHYDRATE 39.2g
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Old-fashioned Spice Cake
Cooking spray
1 tablespoon cake flour
3/4 cup granulated sugar
1/4 cup butter or stick margarine, softened
2 tablespoons vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup packed brown sugar
1/3 cup plain fat-free yogurt
2 large egg whites
3 cups sifted cake flour
1 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 1/2 cups fat-free milk
Caramel Frosting
Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
Beat granulated sugar, butter, oil, and vanilla at medium speed of a mixer for 1 1/2 minutes or until well-blended. Add brown sugar, yogurt, and egg whites; beat at high speed of a mixer 1 1/2 minutes.
Lightly spoon 3 cups sifted cake flour into dry measuring cups. Combine sifted flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate. Spread with 1/3 cup Caramel Frosting; top with another cake layer. Spread with 1/3 cup frosting, and top with the remaining cake layer. Spread remaining frosting over top and sides of cake.
Yield: 16 servings
NUTRITION PER SERVING: CALORIES 331(18% from fat); FAT 6.7g (sat 3.3g,mono 1.9g,poly 1.1g); PROTEIN 3.9g; CHOLESTEROL 14mg; CALCIUM 116mg; SODIUM 82mg; FIBER 0.1g; IRON 2.1mg; CARBOHYDRATE 64.2g
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Punch Bowl Cake
8 OZ. Angel Food Cake
1 large package, sugar free, fat free instant Vanilla pudding
2 cups Cool Whip, Light
1 cup canned, crushed pineapple, drained
2 cups fresh strawberries
Wash and cut up strawberries, sweeten with sugar substitute and set aside.
Make pudding according to directions on the package, set aside. Cut 8 oz of angel food cake into cubes, layer 1/2 of the cake in the bottom of a 9x13 pyrex dish.
Add 1/2 the pineapple, 1/2 the pudding, 1/2 cool whip, and 1/2 strawberries (keep in that order). Layer the other 1/2 of all of the ingredients, ending with strawberries. refrigerate at least 4 hours. Store in refrigerator.
Makes 9 servings at 4 points per serving.
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Pumpkin Spice Cake 2
1 box spice cake mix (or carrot cake mix)
1-15 oz can pumpkin,
2 egg whites,
1 tsp. pumpkin pie spice,
3/4 cups water
Slightly beat egg whites. Mix all ingredients in one bowl. Pour into a sprayed and floured 13 x 9 pan (or what ever shape/size you are going for) Bake according to instructions on the cake box (about 29-35 minutes at 350 degrees) Test for doneness with a toothpick.
Makes 24 servings or 24 cupcakes for 2 points each. Last time I put in 1 cup of raisins and 1/2 cup appplesauce instead of 1/2 cup of the water and worked great. Best yet!!
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Pumpkin Pie Cake
Yield: 16 servings
Cake:
Cooking spray
2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can unsweetened pumpkin
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
Frosting:
2 tablespoons butter, softened
1 (8-ounce) package 1/3-less-fat cream cheese
3 cups powdered sugar
2 teaspoons fresh orange juice
1/4 cup chopped pecans, toasted
Orange slices (optional)
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
CALORIES 318; FAT 10.6g; PROTEIN 5.2g; CHOLESTEROL 40mg; CALCIUM 42mg; SODIUM 284mg; FIBER 1.4g; IRON 1.6mg; CARBOHYDRATE 51.8g
Source: Cooking Light
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Lemon-Raspberry Pound Cake Favorites
2 sprays cooking spray, or enough to coat pan
2 1/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 cup sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest, finely grated (zested)
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)
Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.
Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve. 6 Points per serving.
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Banana Butterscotch Bundt Cake
Servings - 16
Points - 4
1 package yellow cake mix
1 cup egg substitute
2 medium mashed ripe bananas
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup sugar
4 Tbsp. butterscotch morsels
Preheat oven to 375 degrees. Spray a 10-cup Bundt or round tube pan with non-stick cooking spray.
Combine cake mix, egg substitute, bananas, applesauce, water and sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Pour into prepared pan. Bake for about 32 minutes or until toothpick inserted in cake comes out clean. Allow to cool in pan for 20 minutes. Invert onto a wire rack and allow to cool completely.
Place butterscotch morsels in small, heavy-duty plastic bag. Microwave on HIGH for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake.
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Peanut Butter Cake
Servings | 24
Estimated POINTS® value per serving | 3
For cake:
1/2 cup reduced fat peanut butter
1/2 unsweetened apple sauce
1 cup water
1/2 cup fat-free margarine
2 cups Splenda
1/2 tsp. baking soda
2 1/2 cups white self-rising flour
1 cup 1% low fat milk
2 items egg whites
1 tsp vanilla extract
For frosting:
1 8 oz (1 cup) lite topping
1/3 cup reduced-fat peanut butter
Combine in saucepan 1/2 cup peanut butter, apple sauce, water, and margarine. Bring to boil and remove from heat. Combine in large mixing bowl Splenda, soda, flour, milk, egg whites, and vanilla. Pour in peanut butter mixture; mix well with mixer until well blended and smooth. Bake at 350* for 35 minutes. Use a greased/floured 9x13 inch baking pan. Test for doneness with toothpick. Let cake cool before frosting.
Frosting: Mix/blend 1 cup (8oz container) lite whipped topping with 1/3 cup reduced-fat peanut butter until smooth; spread onto cake.
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Sour Cream Banana Cake
Yield: 16 servings; 2 points per serving
1 package yellow cake mix
1 (3.4) package instant vanilla pudding
2 eggs
1 egg white
1/2 cup reduced fat sour cream
1/4 cup applesauce
2 ripe bananas, cut into pieces (about 1 1/2 cups)
1/4 tsp nutmeg
Heat oven to 325. Spray 10 or 12 cup bundt pan with cooking spray. If using 10 cup pan, fill 3/4 full and make 3-4 cupcakes with the remaining batter.
In large mixing bowl, mix all ingredients. Mix 2 minutes on medium speed. Spoon into prepared pan.
Bake at 325 for 55-65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan, cool completely on rack. If desired drizzle with vanilla or orange glaze.
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Pumpkin Bundt Cake
Yield: 16 servings; 3 points per serving
cooking spray
1 1/2 cup canned pumpkin
3/4 cup Oregon Chai Caffeine-Free Original Chai Tea Latte (mixed according to package directions)
3 Tbsp fat-free vanilla yogurt
1 cup Egg Beaters Egg Beaters
1 package enriched pudding-type white cake dry mix
Preheat oven to 350 F. Coat a 12-cup Bundt pan w/cooking spray and set aside.
Combine all ingredients in a large bowl, and beat at medium speed for 3 minutes.
Spoon the batter into the prepared Bundt pan. Bake for 50-55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
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Pumpkin Rum Bundt Cake
Yield: 16 servings; 4 points per serving
1 box white cake mix -- (18.25 ounce)
1 can pumpkin -- (15 ounce)
3 eggs
1/2 cup rum
3/4 cup chopped pecans -- toasted
Orange Glaze:
1 cup powdered sugar
2 tablespoons orange juice -- plus 1 teaspoon
1 tablespoon orange zest
Preheat oven to 325 degrees F. In large bowl, combine cake mix, pumpkin, eggs, and rum. Beat on low speed to blend, then beat on medium speed for 2 minutes. Stir in pecans if desired.
Pour batter into a greased and floured 12-cup Bundt pan. Bake for 45-50 minutes (In my oven, it was approx. 60 mins). Test with cake tester or long toothpick .
Let cake cool in pan for 10 minutes. Meanwhile, prepare glaze: Mix powdered sugar, orange juice and orange zest until smooth. Turn cake onto serving platter and then spoon glaze over top of cake, letting it run down the sides.
Per Serving: 195 Calories; 7g Fat; 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 162mg Sodium.
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Berry Banana Mini Bundts
Yield: 12 servings; 4 points per serving
2 tablespoons granulated sugar
3/4 cup granulated sugar
1 cup mashed bananas
1/2 cup nonfat buttermilk
1 large egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup fresh blueberries
Preheat oven to 400 F. With cooking spray, coat 2 nonstick mini Bundt pans (6 Bundt cakes each). Sprinkle molds evenly with 2 Tbsp. granulated sugar; tap out excess (if using only 1 pan, bake batter in batches; regrease and sugar molds).
In large bowl, combine remaining granulated sugar, the banana, buttermilk, egg, oil, vanilla and zest; mix well. Stir in flour, then baking powder, baking soda and salt until smooth. Stir in blueberries. Spoon 1/4 cup battter into each prepared mold; smooth surfaces.
Bake 12 to 14 minutes or until tops spring back when lightly touched and wooden pick inserted in centers tests clean. Loosen edges; turn out onto wire rack; let cool completely.
To serve: Dust Bundt cakes with confectioners' sugar. Fill center holes with fresh raspberries.
Per Serving: 187 Calories; 3g Fat; 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 324mg Sodium.
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Triple Chocolate Bundt Cake
Yield: 16 servings; 3 points per serving
1 box Devils Food Cake Mix
1 small box sugar free instant chocolate pudding
1 small box sugar free instant white chocolate pudding
1 cup egg substitute
1½ cup water
½ cup chocolate chips
1 cup applesauce
Mix together and pour into a sprayed Bundt pan or divide into 24 cupcakes. (The mixture is kind of fluffy and does not rise much at all.) Bake at 350 degrees (45-50 minutes for Bundt or 20 minutes for cupcakes.) Serve with Fat Free Cool Whip.
Cupcakes = 24 servings; 2 points per serving
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Cherry Surprise Cake
Yield: 20 servings; 3 points per serving
4 cups miniature marshmallows
1 (18 1/4-oz) package yellow cake mix
1 (21 oz) can light cherry pie filling
Heat oven to 350. Coat a 9x13" baking pan with cooking spray. Spread marshmallows evenly over bottom. Prepare cake according to package directions. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes. Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will brown and be bubbly. To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done
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Pear Bundt Cake
Yield: 16 servings; 3 points per serving
1 box Pillsbury Golden Butter Recipe cake mix
1 cup water
3 egg whites
3 pears, peeled and cored, diced into bite-size pieces
a dash of ground cinnamon
Combine cake mix with water, egg whites, and cinnamon. Stir in pears. Bake in a sprayed bundt pan according to directions on box.
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Pineapple Pina Colada Cake
3 1/2 cups Uncooked old fashioned oats
2 t. Baking powder
½ c. Unsweetened applesauce
2 cups Ff milk mixed with
2 tbsp. Coconut extract and
2 tbsp. Rum extract
2 Large eggs
¾ c. Splenda
2 Medium very ripe bananas, mashed
1 small pkg. Sugar free/fat free instant vanilla pudding (dry mix)
1 20 oz. Can pineapple tidbits-Drained
Mix applesauce, eggs and Splenda.. Add the remaining ingredients except the pineapple. Mix. Add the pineapple, and fold in. Put in an 9x13” sprayed pan. Let this sit for about 20 minutes.
Preheat the oven to 400 degrees. Bake APPROX. 45-55 minutes, until the middle is baked firm. Let cool before cutting. Freeze any leftover on the second day. It spoils fast.
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Blueberry Pound Cake
Yield: 16 servings; 5 points per serving
1 3/4 cups granulated sugar
1/2 cup light butter
4 ounces lowfat cream cheese, softened
2 large eggs
3 large egg whites
3 cups all-purpose flour, divided
1 1/2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
Preheat oven to 350°.
Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan.
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Cheater Chocolate Chip Bundt Cake
Yield: 16 servings; 4 points per serving
cooking spray
1 cup lowfat sour cream
3/4 cup warm water, plus 1 tablespoon
3 Tablespoons unsweetened applesauce, or Baking Healthy oil replacement
2 teaspoons espresso coffee, instant powder
8 ounces egg substitute
1 package chocolate cake mix, devil's food or chocolate fudge with pudding in the mix
1/2 cup semisweet chocolate chips
1 Tablespoon powdered sugar, optional
Preheat oven to 350 F. Coat a 12-cup Bundt pan with cooking spray; set aside.
Combine the sour cream and next 5 ingredients (through the cake mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.
Spoon the cake batter into the prepared Bundt pan. Bake cake at 350 F for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar, if desired.
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Banana Split Cake
Yield: 10 servings; 3 points per serving
8 1/2 whole reduced-fat cinnamon graham crackers
2 Tbsp reduced-calorie margarine
2 tsp reduced-calorie margarine
2 oz fat-free sugar-free instant vanilla pudding
2 cup fat-free skim milk
2 medium banana(s), sliced
2 cup Cool Whip Free Whipped Topping
1 cups strawberries, sliced
2 cup pineapple, diced or crushed
If using canned pineapple in its own juice,drain. Slice bananas and strawberries.
Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 or 9x13 pan.
Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Slice 1 c of strawberries and layer next. Cover with 2 cups Cool Whip.
Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill before serving.
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Fresh Banana Cake
1 cup mashed bananas, 3 small
2 tbsp canola oil
2/3 cup splenda
1 tbsp honey
¼ cup eggbeaters
½ cup nonfat plain yogurt
2 tsp vanilla
1 ½ cups cake flour
1 tsp baking powder
¾ tsp baking soda
2 tsp powdered sugar (optional)
Preheat the oven to 350 degrees—Spray a 9 inch cake pan with nonstick spray
Place the banana puree in a large mixing bowl—Whisk in the oil, splenda, honey, eggbeaters, yogurt and vanilla.
Sift the cake flour, baking soda and baking powder into the bowl-- Stir to blend. Pour the batter into the cake pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan on a wire rack. Sift the powdered sugar over the top before serving.
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Upside-Down German Chocolate Cake
Yield: 16 servings; 4 points per serving
2 Tbsp butter
3/4 cup water
2/3 cup brown sugar
3/4 cup coconut flakes
1/2 cup chopped pecans
5 large egg whites
1 cup buttermilk
1/2 cup light sour cream
1/3 cup unsweetened applesauce
1 box German Chocolate cake mix
Preheat oven to 350F. Coat a 13x9 baking pan with cooking spray.
In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture.
In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cool pan on a rack.
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Sunburst Chocolate Cake
Yield: 8 servings; 3 points per serving
Cake
5 egg whites
3/4 c sugar
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup water
1 tsp vanilla extract
Citrus Filling
1 envelope Dream Whip
1/2 cup skim milk -- cold
11 oz mandarin oranges in light syrup -- drained and divided
3/4 tsp grated orange peel
Heat oven to 375. Grease 2 8" round pans & line btms with wax paper.
In small mix bowl beat egg whites on high for 3 minutes. Gradually add sugar & beat 2 more min.
In small bowl stir flour, cocoa, baking soda, salt. Add alternately with water & vanilla to sugar mixture folding gently until mixtures are combined. Spread in pans.
Bake 15-17 min. Cool 5 min & remove from pans & discard wax. Cool on wire rack.
In small mixer bowl, beat topping mix w/milk on high speed until stiff peaks form. Reserve 1/2 cup orange segments for garnish. Cut remaining segments into thirds. Gently fold oranges into topping wtih peel.
Put 1/2 Citrus Filling in between cake layers. Spread remaining on top. Garnish with reserved orange slices. Refrigerate 2 hrs or until chilled before serving. Cover & refrigerate any leftovers.
Per Serving: 171 Calories; 1g Fat; 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 191mg Sodium.
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Dreamsicle Cake
Yield: 24 servings; 2.5 points per serving
1 box orange cake mix (Duncan Hines "Orange Supreme" works great!)
10-oz Diet Orange Soda, Diet 7-Up, or a similar Diet Soda
1 egg white
2 (4-serving) boxes fat-free, sugar-free orange JELL-O
1 box SF instant vanilla pudding
1 cup hot water
1 cup cold water
1 cup fat-free milk
1 tsp vanilla extract
1 cup fat-free cool whip, thawed
8.25-oz can mandarin oranges, drained and patted dry with paper towel.
Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. Take cake out of oven, and poke holes all over the top. Let cool.
Stir 1 package of orange JELL-O into 1 cup hot water until dissolved, and then add 1 cup cold water. Pour entire mixture over cake. Refrigerate for at least 3-4 hours.
Mix vanilla pudding mix and other pack of (dry) JELL-O together. Add 1 cup of fat-free milk and 1 tsp. vanilla extract. Mix well. Fold in cool whip and use this mixture to frost cake. Top with mandarin oranges. Keep cake refrigerated.
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Peanut Butter Pudding Frosting
Yield: 24 servings (2 TBS per cupcake); 1 point per serving
1 cup fat-free skim milk
4 serving fat-free sugar-free instant vanilla pudding and pie filling mix
1/2 cup reduced-fat peanut butter
1 cup Free Whipped Topping
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
ADD peanut butter; beat until well blended. Gently stir in whipped topping.
USE to frost your favorite cake or cupcake recipe. Store frosted cake and any leftover frosting in refrigerator.
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