our batter into a 9x13 Cake pan or a Bundt pan
il/egg mixture into the carrot/pineapple mixture; mix well to
n a bowl combine the cake flour, baking soda and spices
Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
owls and swirl in the low fat cream for presentation purposes only
brownie style carrot cake is preferred, spoon the cake batter into 2
and spray 2 round 9\" cake pans with non-stick pan
Coat 2 (8-inch) round cake pans or 1 13 x
hredded carrots.
To the carrot and banana, add the water
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Preheat oven to 350\u00b0.
Coat a 9 x 13-inch baking pan with cooking spray (canola is best). Combine all cake ingredients in a large mixing bowl. Beat until well mixed.
Pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in center of cake. Cool completely. Serve with a small scoop of low-fat frozen vanilla yogurt or spoon a little of the Fat-Free Dessert Sauce over top just before serving. Best made a day or two before serving.
Preheat oven to 360.
Grease a 3 quart pan.
Mix all \"cake\" ingredients together
Spread dough in pan.
Mix topping ingredients together with mixer until crumbly.
Sprinkle topping over dough.
Bake for 22-24 minutes.
Let set to cool.
Enjoy!
CARROT CAKE LAYER:
Grease and flour
luffy; reduce speed to medium-low. Add white sugar and beat
Prepare German chocolate cake mix as directed on package, substituting Egg Beaters and applesauce for eggs and oil.
Bake in a 9 x 13-inch pan, sprayed with low-fat cooking spray, as directed.
Pour condensed milk over hot cake (in pan).
Let cool. Spread caramel topping.
Sprinkle Grape-Nuts.
Top with Cool Whip. Refrigerate several hours or overnight.
Delicious and guilt-free!
Combine Yogurt Cheese, sugar, vanilla and eggs.
Mix gently until well blended.
Pour into prepared crust and bake at 325\u00b0 for 20 to 25 minutes.
Cool slightly and refrigerate, uncovered, 24 hours.
Makes 5 to 6 servings.
Mix together carrot and apple.
Squeeze the lemon juice over this and toss.
Add dates and raisins and toss again.
Stir in yogurt, Miracle Whip and dill.
Pinch 1/2 cake into bowl.
Mix vanilla pudding and pour over cake.
Layer remaining pinched cake.
Pour fruit mixture of pineapple and strawberries over cake.
Top with low-fat Cool Whip.
Place pie filling in a 13 x 9-inch cake pan.
Pour dry cake mix over pie filling.
Melt margarine; pour over cake mix. Sprinkle on pecans.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm with low-fat ice cream.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13-inch dish. Dump pineapple in dish, followed by can of cherry pie filling.
On top of that, dump dry cake mix.
Then, thinly slice margarine and spread over top of cake mix.
Bake for 1 hour at 350\u00b0.
It's best to eat it warm.