Chocolate Wacky Cake

Chocolate Wacky Cake

All I can say is , follow the instructions for prepasti8ng this recipe – no matter how strange or peculiar they appear to be. It may seem like a wacky way of make a cake, but a little kitchen magic will convince you. Wacky seems wacky. Till wacky works !

(Serves 8 )

 1 ½ cups cake flour

1 cup SPLENDA Granular

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon table salt

1/3 cup reduced calorie margarine, melted

1 tablespoon white distilled vinegar

1 ½ teaspoons vanilla extract

1 cup cold water 

Preheat oven to 350 degrees. In an ungreased 9-by-9-inch cake pan, combine flour, SPLENDA, cocoa, baking soda, and salt. Make 3 depressions in flour mixture. Pour melted margarine in one, vinegar in second, and vanilla extract in third. Pour water evenly over all. Mix gently using a fork, BUT DO NOT BEAT. Bake for 30 to 35 minutes or until a toothpick 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 * 1 Fat * 17 Optional Calories

124 calories * 4 gm Fat * 2 gm Protein *

20 gm Carbohydrate * 393 mg Sodium *

7 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * 1 Fat

Apricot- Pecan Cake

Apricot- Pecan Cake

Invite your mother – in- law to dinner and you’ll win more than her son’s heart when you serve this culinary champion! Its silken texture makes every bite a delight, and the nutty, fruit flavor is the true original.

(Serves 8)

¾ cup no-fat sour cream

¼ cup fat-a free half &half

2 eggs , or equivalent in egg substitute

1 teaspoon vanilla extract

1 ½ cups cake flavor

½ cup SPLENDA Granular

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 cup chopped tried apricots

¼ cup chopped pecans

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter flavored cooking spray. In a large bowl ,combine sour cream, half & half, eggs, and vanilla extract . Add Flour, SPLENDA baking powder, baking soda, and cinnamon. Mix gently just to combine. Fold in apricots and pecans . Spread batter evenly into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and let set for at least 5 minutes  Cut into 8 servings. 

Each Serving Equals

He: 1 Bread* 1 Fruit * ½ Fat * ¼ Protein

¼ 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 ½ Starch * 1 Fruit * ½ Fat

Snicker doodles Cake

Snicker doodles Cake

I figured if it works for a cookie batter, It’s work for a cake – and I was right snicker doodles are a beloved sugar style cookie, and this recipe calls for an abundance of sweetness in the form of SPLENDA you couldn’t make this cake with a calorie free sweetener before we got SPLENDA but now you can

(Serves 12)

 1 Cup fat – free milk

1 teaspoon baking soda

2 ½ cups SPLENDA Granular

½ cup reduced calorie margarine

½ cup no – fat sour cream     

2 eggs, beaten, or equivalent in eg substitute

2 ½ cup cake flour

2 teaspoons cream of tartar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Spray a 9 – by-13-inch cake pan with butter 0flovored cooking spray. In a small bowl combine milk and baking soda. Set aside. In a large bowl, combine milk and banking soda, Set aside. In a large bowl, combine 2 cups SPLENDA, margarine , sour cream , and eggs. Stir in milk mixture. Add flour and cream of tartar. Mix gently just to combine. Spread batter evenly into prepared pan. In a small bowl, combine cinnamon and remaining ½ cup SPLENDA. Evenly sprinkle mixture over batter. Using a fork , swirl cinnamon mixture into batter. Lightly spray top with butter – flavored cooking spray . Bake for 18 to 22 minutes or ntil 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: 1 Bread * 1 Fat * ½ Slider * 6 optional Calories

165 Calories * 5 gm Fat * 4 gm Protein *

26 gm Carbohydrate * 231 mg Sodium *

49 mg Calcium * 1 gm Fiber

DIABETICEXCHANGES : 1 ½ starch Carbohydrate * 1 Fat

Sour Cream Banana Cake

Sour Cream Banana Cake

Stop right there! Were you just about to throw out those brown, overripe bananas that no one wants eat, because they’re so soft and gooshy? Don’t do it ! They’re absolutely perfect for this lush, luxurious cake,

(Serves 12)

1 ½ cups SPLENDA Granular

2 cup cake flour

1 cup no – fat sour cream

1 teaspoon baking powder

2 eggs, or equivalent in egg’

1 teaspoon baking soda

Substitute

½ teaspoon table salt

1 cup (3 medium) mashed ripe

½ cup chopped walnuts

Bananas

Preheat oven to 350 degrees. Spray 9 – by – 13- inch cake pan with butter- flavored cooking spray. In a large bowl, combine SPLENDA and sour cream. Stir in eggs and mashed bananas. Add flour, baking powder, baking soda, and salt. Mix gently just to combine. Fold in walnuts. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until a toothpick ibnserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 12 servings.

Each serving equals

He: ¾ Bread * ¾ Fruit * 1/3 Protein * 1/3 Fat

½ Slider * 3 Optional Calories

152 Calories * 4 gm Fat * 4 gm Protein *

25 gm Carbohydrate * 280 mg Sodium *

61 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGES: 1 starch * ½ Fruit * ½ Fat