Angel Fool’s Loaf Cake

Angel Fool’s Loaf Cake

Remember to use a completely clean bowl when you’re whipping up the egg white in  this frothy cake batter. It’s light , it’s oh so lovey, and it’s amazingly low in calories too, I like o serve it with fresh fruit and a dab of whipped topping, but I  bet a little chocolate sauce wouldn’t be bad, either 

(Serves 12)

1Cup cake flour

1 ½ cups SPLENDA Granular

12 egg whites

2 tablespoons vanilla extract

¼ teaspoon table salt 

Preheat oven to 350 degrees. In a small bowl, combine cake flour and ¾ cup SPLENDA. Mix well using a wire whisk. Place egg whites in a very large glass mixing bowl, Beat egg whites with electric mixer on HIGH until foamy. Add vanilla extract and salt Continue beating until stiff enough to form soft peaks form soft peaks. Add remaining ¾ cup SPLENDA , 2 tablespoon at a time., while continuing to beat egg white until stiff peaks form . Add the flour mixture , ½ cup at a time , folding in with spatula or wire whisk. Pour batter into an ungreased 9-by-13 inch Metal cake pan. Run a knife through batter to remove air bubbles, Bake for 15 to184 minutes ofr until cake springs back when lightly touched . Do not overbake . Place pan on a wire rack and allow to cool, Cut into 12 Servings. 

Each Serving Equals

HE: 1/3 Bread * 1/3 Protein * ¼ Slider *

1 Optional Calorie

64 calories * 0 gm Fat * 5 gm Protein *

11 gm Carbohydrate * 103 mg Sodium *

3 gm Calcium * 0 gm Fiber

DIABETIC EXCHANGES: ½ starch * ½ Meat

Mud Pie cake

Mud Pie cake

As kids we loved t play in the mud, even pretending t make yummy pies from dirt ad water, Now that we’re all grown up , we can’t resist the real thing – a chocolate dessert that is marvelously moist and really rich ! 

(Serves 8)

1 cup + 2 tablespoons cake flour

1 ¾ cups SPLENDA Granular

½ teaspoon table salt

2 teaspoons baking powder

¼ cup un sweetened cocoa powder

½ cup fat – free half & half

2 tablespoons+ 2 teaspoons reduced- calorie

Margarine, melted

1 teaspoon vanilla extract

¼ cup chopped walnuts

1 cup hot water 

Preheat oven to 325 degrees. Spray a deep – dish-9-inch pie plate with butter – flavored cooking spray. In a large bowl, combine flour, ¾ cup SPLENDA, salt , baking powder, and 1 tablespoon cocoa. Add half &half , melted margarine , and vanilla extract . Mix gently just to combine. Fold I walnuts. Evenly spread batter into prepared pie plate. In a medium bowl, combine remaining 3 tablespoons cocoa, remaining 1 cup SPLENDA, and hot water. Drizzle water mixture evenly over batter. Bake for 30 to 35 minutes. Place pie plate on a wire rack and let set for at least 10 minutes, Cut into 8 servings. 

Each Serving equals

HE: ¾ Bread * ¾ Fat * ½ Slider * 4 Optional Calories

132 calories * 4 gm Fat * 3 gm Protein *

21 gm Carbohydrate * 328 mg Sodium *

101 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * 1 Fat

Hello Dolly chocolate Cake

Hello Dolly chocolate Cake

Remember that magical scheme in the movie musical when Dolly walks down a long staircase while everyone welcomes her home with the title song? It’s an unforgettable, thrilling moment that will make heart beat faster and eyes light up. Well, so will this captivating cake!

(Serves 8)

1 ½ cake flour

1 cup SPLENDA Granular

¼ Cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

2/3 cup fat – free milk

½  cup fat – free milk

½ cup no fat sour cream

2 tablespoons = 2 teaspoons reduced calorie margarine

2 eggs, or equivalent in egg substitute

2 teaspoons vanilla extract

½ teaspoon coconut extract

2 table spoons little chocolate syrup

¼ cup chopped pecans

¼ cup mini chocolate chips

2 tablespoons flaked coconut 

Preheat oven to 350 degrees. Spray a 9-by-9 –inch cake on with butter- flavored cooking spray. In a large bowl, combine flour, SPLENDA, cocoa, baking powder, and baking soda, In a small bowl combine milk, sour cream, margarine, eggs, vanilla , extract and coconut extract. Add milk mixture to flour mixture. Mix gently just to combine. Spread batter evenly into prepared pan. Evenly drizzle chocolate chips and coconut evenly over top. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings. 

Each serving equals

He: 1 Bread * 1 Fat * ¼ Protein * ¾ Slider *

8 Optional calories

199 Calories * 7 g Fat * 5 gm Protein *

29 g Carbohydrate * 259 mg Sodium *

62 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGESL 2 Starch/ Carbohydrate * 1 Fat