Basic White Layer cake

Basic White Layer cake

Every cook should have this classic in her repertoire, It’s the ideal birthday or anniversary cake the perfect graduation treat, the bakery basic that delivers a luscious result. 

(Serves 8)

1 ½ cups+ 2 teaspoons reduced –fat biscuit baking mix

¾ cup SPLENDA Granu7lar

2/3 cup fat-free milk

1 egg, or equivalent in egg substitute

2 tablespoons+ 2 teaspoons reduced – calorie margarine

1 ½ teaspoons vanilla extract 

Preheat oven to 350 degrees. Spray a 9 by-9 inch cake pan with butter flavored cooking spray, sprinkle 2 teaspoons baking mix into prepared pan, gently pat pan to coat. Gently pat pan to coat. In a large bowl, combine remaining 1 ½ cups baking mix and SPLENDA. Add milk, egg. Margarine, and vanilla extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserted in 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 * ½ Fat * 18 Optional Calories

128 Calories * 4 gm Fat * 3 gm Protein *

20 gm Carbohydrate * 332 mg Sodium *

52 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * ½ Fat

Devil’s Food Cupcakes

Devil’s Food Cupcakes

You might thing this recipe is just for a child’s birthday party, but in fact, cupcakes are now seen at trendy weddings, replacing the formal wedding cake with a multitiered display of gorgeously decorated treats!

(Serves 8)

2 tablespoons no fat

1 ½ teaspoons white distilled vinegar

Sour cream

Vinegar

1/3 cup reduced – calorie

1 ½ cups cake flour

Margarine

½ cup unsweetened cocoa

1 egg, or equivalent in egg powder

Substitute

1 cup SPLENDA Granular

1 teaspoon vanilla extract

1 teaspoon baking soda

½ cup fat-free milk

½ cup boiling water

Preheat oven 350 degrees. Spray 8 wells of a 12 – hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine sour cream, margarine, egg and vanilla extract. Stir in milk and vinegar. Add flour cocoa, SPLENDA, baking soda, and boiling later. Mix well to combine. Evenly spoon batter into each prepared well. Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and allow to cool completely. 

Each serving equals

HE: 1 Bread* 1 Fat* ¼ Slider * 12 Optional Calories

153 Calories * 5 gm Fat * 4 gm Protein *

23 gm Carbohydrate * 269 mg Sodium *

38 mg Calcium * 2 gm Fiber *

DIABETIC EXCHANGES: 1 Starch * 1 Fat

Individual Chocolate Pudding Cakes

Individual Chocolate Pudding Cakes

One of the most popular fancy restaurant desserts in recent years has been the soft-centered pudding cake or soufflé. I decided to create my own magnificent entry with this warm and wonderful treat. What a terrific way to show friends how much they are treasured!

(Serves 8)

1 cup cake flour

1 ¾ cups SPLENDA*Granular

6 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

½ cup fat-free milk

2 tablespoons +2 teaspoons vegetable oil

2 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

1 ½ cups boiling water

Preheat oven to 350 degrees. Spray 8 (8 (ounce) custard cups with butter flavored cooking spray. In a large bowl, combine flour, 1 cup SPLENDA, 1/4 cup cocoa, baking powder and baking soda ,add milk ,vegetable oil, applesauce, and vanilla extract. Mix gently just to combine. (Batter will be thick)Spread batter evenly into prepared custard cups. In a small bowl, combine remaining ¾ cup SPLENDA and 2 tablespoons cocoa. Evenly sprinkle a full tablespoon of mixture over top of each cup. Spoon 3 tablespoons boiling water evenly top of each. Place custard cups on a baking sheet. Bake for 45 minutes or until each is set around the sides and the top is soft and slightly bubbly. Place custard cups on a wire rack and let set for at least 10 minutes.

Each serving equals

HE: 1 Fat*2/3 Bread*1/4 slider*16 Optional Calories

129 Calories*5 gm Fat*2 gm Protein *

19 gm Carbohydrate*209 mg Sodium*

93 calcium *1 gm Fiber

DIABETIC EXCHANGES: 1 STARCH*1 Fat

Sour cream Chocolate Cake

Sour Cream Chocolate Cake 

 Cocoa powder packs a sensational punch. Its intensity delivers a wicked wallop when stirred into any cake batter. Combined with just enough  silky sour cream, it produces a dream dessert.

(Serves 12)

                   1 Cup boiling water 
                   1 teaspoon baking soda 
                  2 eggs, beaten, or equivalent in egg substitute
                 2 cups SPLENDA Granular
                 1 cup no - fat sour cream
                 1 1/2 teaspoons vanilla extract
                 2 cups cake flour 
                 1/4 cup unsweetened cocoa powder
                 1/2 teaspoon table salt

Preheat oven to 350 degrees. Spray a 9-by-13 Inch Cake pan with butter flovered cooking spray. In a small bowl, combine boiling water and banking sod. Set aside. In a large bowl, combine eggs, SPLENDA Sour cream and vanilla extract. Add flour, cocoa and salt. Mix gently just to combine. Stir water mixture into flour mixture. Spread batter evenly in prepared. pan. Bake for 14 or 16 minutes or until a toothpick inserted in  center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 12 servings. 

Each serving equals

HE: 3/4 Bread * 1 Fruit * 1/2 Fat * 1/4 Protein
1/4 Slider * 13 Optional Calories 
196 Calories * 4 gm Fat * 5 gm Protein*
35 gm Carbohydrate * 194 mg Sodium *
100 mg Calcium * 2 gm Fiber *
DIABETIC EXCHANGES: 1 1/2 Starch * 1 Fruit * 1/2 Fat