Diet Cake Food

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 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.)

DIRT CAKE

Steps:

• Combine the pudding mix and milk in a large bowl and whisk constantly until thickened, about 5 minutes. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the cookies to a food processor and process until fine crumbs form. Remove 4 cups and set aside. Drizzle the butter into the remaining crumbs and pulse until mixture starts to hold together when pinched between your fingers. Pour into a 2 1/2-quart glass bowl and pack with the bottom of a measuring cup to form an even layer. Refrigerate until ready to use.
• Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer on medium speed until no lumps remain, about 2 minutes. Beat the cream in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Fold the whipped cream into the cream-cheese mixture until well combined, then fold this mixture into the pudding until well combined.
• Pour half of the pudding mixture over the cookie crust and smooth with an offset spatula. Sprinkle with half of the reserved cookie crumbs, then top with the remaining pudding mixture and smooth with an offset spatula. Sprinkle with the remaining cookie crumbs, decorate with the gummy worms and refrigerate until well chilled, at least 3 hours and up to overnight. Serve cold.

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.

DIET CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees (or temperature recommended on cake mix box). Lightly grease two 8 or 9 inch round non-stick cake pans. Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer. Note: if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water. Bake for recommended baking time on cake box. Do not overbake. Remove from oven and cool completely.
• Frosting: Over medium heat, combine pudding mix, skim milk, and cocoa powder. Bring to boil for 2 minutes, constantly stirring with spatula. Cool pudding to room temperature.
• Frost cake by placing first cake round on platter. Cut top of cake flat and remove any excess cake. Apply half of the frosting to the cake. Add second cake round to the spread frosting. Push down slightly so the pudding is visible between the layers. Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around. Chill in refrigerator overnight. Note: the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
• This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants! By the way, this tastes amazing.

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.

DIRT CAKE

Steps:

• Finely crush chocolate cookies in a food processor. (The white cream will disappear.)
• Beat cream cheese, butter, and confectioner's sugar in a medium bowl until smooth.
• Whisk together milk, whipped topping, and pudding in a large bowl.
• Fold butter mixture into pudding mixture until well-combined.
• Alternately layer crushed cookies and pudding mixture in a medium flower pot, starting and ending with cookies.
• Chill in refrigerator until ready to serve.
• Garnish as desired and enjoy!

BONNIE'S DIET CAKE

Steps:

• Cook's Tip: You don't like chocolate? Then try spice cake mix with this frosting recipe flavored with orange extract. Yummy!
• You will need one box of Pillsbury moist chocolate cake mix. (Don't add anything else to this mix!)
• You will need one 14 ounce can of Libby's pumpkin.
• MAKE THE TWO-INGREDIENT CAKE: Combine the moist cake mix and the can of pumpkin in a medium mixing bowl, adding a couple tablespoons of water. (DON'T ADD ANYTHING ELSE LIKE EGGS OR OIL!)
• PREHEAT THE OVEN: Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper. (about 10 X 14 size)
• The batter will be stiff. Spread it in the pan and bake in the pre-heated oven for 25 minutes until a toothpick test is clean. Remove from the oven and cool on a rack.
• This cake has great texture!
• PREPARE THE DIET FROSTING: Combine the cream cheese, Greek yogurt, extract and splenda in a small mixing bowl. Mix well with a spoon. It will be stiff.
• Frost the cake when it is cool, or cut into small serving pieces and make a zig zag design as I did in my photo. How? You can put the frosting in a small zip lock bag and cut off the end and squeeze the bag to force the frosting through it to make a simple design. I store the cut pieces in a square container in the refrigerator. Enjoy!