Diet Cake Food

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

DIET CAKE

Steps:

• Measure out one cup of cake mix.
• (Put the remaining mix in a zip loc bag in the fridge.) Mix in egg and oil.
• Put water in 1/4 cup measure.
• Pour into mix, stirring, a tablespoon or so at at time (I'm at high altitude and use 1/4 cup water, yours will probably need less).
• Stir until lumps disappear.
• Spray an 8-10" pie pan with Pam.
• Put the mix in the pan.
• Bake at 350 for 12-15 minutes or until cake pulls away from side of pan.
• When cool, frost with frosting.

DIET SODA CAKE

Steps:

• Preheat your oven to whatever is listed on your cake mix.
• Make sure you spray your pan with cooking spray. (You can use 13 x 9, make cupcakes or I even made a bundt cake with this recipe)
• Mix dry cake mix, diet soda and egg whites until fully combined. Spread batter into desired pan.
• Bake according to your cake mix directions on the package.

KETO CHOCOLATE CAKE | THE BEST EASY LOW CARB CAKE RECIPE FOR KETO

Steps:

• Preheat your oven to 350 Degrees.
• Takeout the eggs and butter, and start bringing them up to room temperature.
• Now, start adding all of the dry ingredients for the keto chocolate cake to a large bowl.
• NOTE: I highly recommend weighing the ingredients out to the gram on a food scale for best results!
• Mix and combine the dry ingredients, and then add the wet ingredients.
• Fold the wet ingredients into the dry ingredients until a thick cake batter forms.
• Once it does, coat a 7" springform pan with baking spray and add the cake batter to the pan.
• Once you've added the batter, spread it out evenly in the pan, and then bake it in the oven for 20-25 minutes.
• The cake will be done when the edges of the cake just start to pull away from the pan itself.
• While the cake is baking, make the frosting...if you're making the frosting.
• So, in a large bowl add the butter and then cream it with a hand mixer.
• Once the butter is creamed, add all of the other ingredients into the bowl, and then fold them into one another until a thick frosting forms.
• Now, when the cake is done baking let it cool down in the pan itself.
• Once it's cool, remover the outer ring of the springform pan, and then transfer the cake to a plate/cake stand flipping it upside down in the process.
• Now, add the frosting, and use a frosting spatula to evenly distribute it around the keto cake.
• Once the frosting is applied, the cake is done!
• Enjoy

DIET SODA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

AMAZING DIET CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a mixing bowl, dump dry cake mix into bowl and add 1 12 oz can of diet or Zero Sprite, or diet Ginger Ale. Add 2-3 drops of extract to compliment the flavor of the cake mix.
• 3. Spray a 2 qt square or round baking dish with Pam or other non-stick spray. (I've found that using a bundt pan is sketchy - sometimes it works and sometimes it doesn't.) This cake is VERY delicate and light and will split or separate easily so I've found that baking it in a square baking dish and leaving it in the pan works best.
• 4. Mix cake batter until nearly smooth, then pour into prepared pan.
• 5. In pre-heated oven place pan on rack in the center of the oven and bake for 40 minutes. If your oven bakes unevenly, VERY GENTLY rotate the pan half-way around being careful not to let batter drop.
• 6. After 40 minutes, test the cake with a toothpick. If it comes out completely clean then remove it from oven. If there is still a tiny bit of residue on the toothpick, put cake back in oven; TURN THE OVEN TO OFF; and set timer for 10 minutes. Test again with toothpick - it should be done.
• 7. Remove cake from oven and set on stove top or cooling rack until cake is completely cool.
• 8. There are two options to this glaze; For Diabetics or people watching their sugar, squeeze 1 fresh lemon until all the juice is rendered. Remove seeds from juice and add Splenda and mix well. This will make more of a thin syrup than a glaze but it's still delicious. If glaze is too thick add more fresh lemon juice or concentrated lemon juice. If glaze seems too thin, add additional Splenda or enhance the flavor with a little Powdered Sugar, depending on the health issues of those who will eat the cake. For a regular glaze, use about 1/2 box of powdered sugar and lemon juice to make a milky glaze. You want it thin enough to drizzle over the cake. As it dries it will harden. Drizzle the syrup over the cake letting it soak in. Repeat so that the cake is pretty well saturated with the syrup. This is my favorite way to "ice" this cake, and I use all of the syrup. Let it sit for several hours or cover and serve the next day. If using the powdered sugar glaze drizzle just enough to cover the top of the cake. This type of glaze won't soak into the cake like the syrup does.
• 9. Refrigerate leftovers. *NOTES: Try this with a Duncan Hines Supreme Orange Cake Mix and decorate with sugar free Cool Whip and no sugar added mandarin oranges. Pat the orange segments dry before adding to the top of the cake. Use a strawberry cake mix with a can of diet cherry sprite and decorate with fresh strawberries.