Reduced Fat Cake From Boxed Mix Food

REDUCED-FAT CAKE (FROM BOXED MIX)

Steps:

• Empty cake mix into mixing bowl.
• Add entire can of diet cola, and mix well.
• Bake as directed on package. That's it!
• Tastes great plain, or with a light dusting of confectioner's sugar. Also wonderful with a spoonful of Cool-Whip Free.
• Other combinations that I have tried and enjoyed are yellow cake mix/Fresca (regular or Peach flavor) or 7-up, chocolate cake mix/Dr. Pepper, and white cake mix/7-up.
• Estimated Calorie Content: Going by my package of cake mix (2100 calories per TOTAL BOX OF MIX), divide that by 24 cupcakes (the normal amount a standard mix will make), and each cupcake comes out to just under 90 calories each! Just remember, this is without frosting or Cool Whip, etc.

INDIVIDUAL BLUEBERRY CAKES (REDUCED FAT)

Steps:

• Heat oven to 400 degrees F; generously coat 12 cups in a muffin pan with nonstick cooking spray.
• Place 5 or 6 blueberries in each muffin cup; set aside.
• In medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
• Top the blueberries with 1 tablespoon of batter.
• Repeat with another layer of 5 or 6 blueberries and 1 T of batter on top.
• Muffin cups should be about half full.
• Bake at 400 degrees for 10 minutes.
• Cool in muffin pan on rack for 5 minutes.
• Run a sharp knife around each cup and remove cakes to racks to cool completely.
• To serve, turn upside down.
• Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.

LOW-FAT CAKE MIX COOKIES

Steps:

• Mix all ingredients well using an electric mixer.
• Drop by tablespoonfuls onto lightly greased cookie sheet (I use a medium Pampered Chef scoop and get about 28 cookies).
• Bake at 350 degrees for 8-10 minutes.
• Allow to cool slightly on cookie sheet and then transfer to a cooling rack.

LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
• To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

REDUCED FAT AND CHOLESTEROL RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
• Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
• Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
• For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.

LOW FAT DUMP CAKE

Steps:

• spread pie filling in 9 X 13" pan.
• spread chocolate cake mix on top of pie filling.
• pour cola over cake mix.
• Cover and bake at 350F for 20 minute Uncover and bake an additional 25 minutes.
• Serve with fat free cool whip or vanilla ice cream.