pray and gluten free flour.
Combine all cake ingredients into a
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
ottom of a greased round cake tin.
Pour mixture into
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Preheat oven to 350\u00b0.
Mash cherries and leave in juice. Combine all ingredients and stir until blended.
Pour into a small square baking pan (spray with Pam).
Bake at 350\u00b0 for 25 to 35 minutes or until cake tests done.
Drizzle sugar-free maple syrup over top.
Cut into 1-inch squares.
Makes 64 squares.
Using a serrated knife, carefully cut cake into 3 layers. Carefully brush crumbs from side of cake with fingers. On each layer, spread 1 serving container of pudding, being careful not to spread to edges as it will squish out when you add the layers. Pudding spreads better when cold.
For the Cake: Set oven rack in middle
Prepare cake according to package directions except use milk in the place of water.
Bake cake, remove from oven, punch holes in cake (the more the better).
In sauce pan mix fructose natural sweetener, pineapple and juice and nutra sweet.
Bring to a boil for 1-2 minutes.
Pour over cake while it is hot.
Press sugar free coconut (found in freezer dept.), sprinkle with nuts.
Can also add banana slices on top.
owl. Note 1: If your cake flour mix already contains xanthan
our favorite flavor of sugar free instant pudding mix.
YOU
Mix all ingredients together at once. Beat 2 to 3 minutes. Grease and flour small Bundt pan or oblong pan. Spray with nonstick spray, if desired.
Bake at 375\u00b0 for 45 to 50 minutes.
Blend cake mix and sugar.
Add remaining ingredients and blend for 6 minutes.
Bake at 350\u00b0 for 40 minutes.
Cool in pan for 10 minutes.
10 inch diameter stick-free cake pan with 2 inch high
Sift together flour,
cocoa, sugar, baking soda, baking powder and salt into
mixing
bowl.
Stir\tuntil blended.\tAdd prunes, vanilla, eggs and
milk
and
stir just until blended. Stir water into batter
until\tblended.
Pour\tbatter\tinto
2 (9-inch) round cake pans
sprayed\twith vegetable spray.
Bake at 350\u00b0 30 to 35 minutes, or until center tests done with wood pick.
Let cakes cool in
pans
10
minutes.
Invert onto wire rack to cool.
Frost if desired.