I 2nd Snoopy1960! I have a family of 6 boys and a husband who love to eat and they devour this cake. I made chocolate devil food cake with diet dr.pepper then topped each piece with ff caramel ice cream topping that I had heated in microwave. Yummy
RIET69, That is what I am interested in. To make up the dry ingredients to mix instead of a cake mix you buy and make it so it is lower carb, etc. Would the dry ingredients that you use mix with the pumpkin and water like the Super Moise Pumpkin Cake that they have in the Spark Recipes? They just add the Pumpkin and water is all.
I used to use the cake flour they sell (I don't remember the name) and make my cakes from scratch until they quit turning out from that. I don't know how to make the cake flour from scratch using regular flour and baking powder or baking soda or whatever else needs to go into it. When I quit using it it was because it would no longer rise as it had before. I started ending up with the crumb cakes (crumbling all over) like the cake mixes used to do. I am at a bit over 5280' (up on a ridge around Denver).
Fitness Minutes: (11,285)
3,116 6/11/12 1:26 P
I have never used a cake mix so I can't help you. I usually make things from scratch.
Hello, I have found that sucralose sweetener can be used in baking, unlike most other artificial sweeteners. It has practically no calories, has no aftertaste and is used on the basis of a volume of sucralose replacing the same volume of sugar. The branded product = Splenda, but both Tesco and Asda ( part of Walmart) do their own label products at half the price in the UK. If you are using it in a recipe that requires the mixture to be creamed and baking powder to be added you need to add something that is a bit acidic, such as a teaspoon of lemon or lime juice or vinegar to help the mixture to rise. 2 tablespoons of sucralose are the equivalent of 1oz of sugar. If you look up recipes on my collection, listed under my username you will find a recipe for a lovely moist Banana cake that I have adapted. It is very low fat as well as using no sugar, as the moisture comes from the bananas and low fat milk. It keeps well in a fridge and can be sliced and frozen. I don't know about sugar free ice cream as the sugar contributes to the texture and using sucralose instead may alter the temperature at which it freezes, but it should be OK used in muffins with a little acid added. You will find some recipes on the Splenda website, but it is worth trying in your regular recipes. The banana cake is a true cake not a fruit loaf that needs a spread on it. I have made this recipe several times and it is really popular with my friends.
I have a new question for a healthy cake mix. I tried the Super Moist Pumpkin Cake and liked it (even though I had the wrong flavor cake mix), but being diabetic I would like to make something with less sugar. I looked at the sugar-free Pillsbury, but it has hydrogenated oils and a whole bunch of other things. Besides, it costs more than twice as much as the other mixes.
Does anyone know how to make a cake mix from scratch, using all-purpose and wheat flour or something like that? The cake flour cost way more, too, and when I looked at the ingredients I couldn't see anything but the all-purpose flour well sifted. I have a high-altitude cook book that has cake recipes, but all call for the cake flour. I don't know what would make a difference.
Fitness Minutes: (0)
1,307 4/23/11 6:59 A
For the pumpkin you use 15 ounce can. Sorry for the late reply Here is another Any cake mix flavor 1 cup nf yogurt eggs as directed on cake box water Prepare as directed except sub yogurt for oil and part of water
You should check out the hungry girl website. She has lots of good swaps. It is http://www.hungry-girl.com/chew
But, here is her recipe for white cupcakes, which you could easily just make into a cake!
Here you go, people -- totally simple, totally guilt-free vanilla cupcakes that you can make in your very own home. And, EXCITING NEWS, they're a bit larger and fluffier than the average HG cupcake. Let the vanilla begin!
For Cupcakes Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix 3/4 tsp. baking powder 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature 1/2 tsp. vanilla extract 1/2 cup liquid egg whites or (about 4) raw egg whites
For Topping 3 tbsp. rainbow sprinkles
Directions: Preheat oven to 350 degrees.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.
In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!
Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!
Use white whole wheat flour instead of all purpose. Mix the flour in a blender or food processor so it has the finer texture of pastry flour.
Replace the butter with fat free plain yogurt (works very well in cake and brownie recipes)
2 large eggs and 1/3 cup egg whites instead of 4 eggs
Use fat free evaporated milk instead of regular milk
Iceing - Mix 1/4 cup fat free cream cheese with 3 tablespoons light butter until light and fluffy. Add 1/2 cup powdered sugar and mix that in. Repeat until you added in about 3 cups of powdered sugar (1/2 cup at a time.) Add 1 teaspoon vanilla extract and 1/2 tablespoon fat free milk and beat that in too until well combined. Ok, this still has too much sugar in it, but it tastes great and much less fat then most frosting recipes.
Take one box mix and add a can of diet soda ! That's it , no eggs no oil nothing but dry mix and diet soda !
It works , tastes great and is low cal.
Devils food cake mix and diet cola Chocolate cake mix and diet cream soda Orange cake mix and diet orange Lemon cake mix and diet sprite etc etc
Use fat free cool whip as frosting !!
Edited by: SNOOPY1960 at: 4/18/2011 (18:01)
Fitness Minutes: (0)
1,307 4/17/11 10:02 A
Not exactly what you are looking for but Dunkin Hines or similar spice cake mix 15 ounce canned pumpkin Bake according to directions on box For frosting 8 ounces low fat cream cheese 1tsp vanilla 1 cup powder sugar Blend till smooth
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.