My mom wants to make a cake for my aunt from scratch, and wants one that other people have tried and liked.Does anyone have a recipe for a good sugar free cake?
Basic Yellow Cake
3/4 cup margarine
3 cups self-rising flour
36 packets Splenda
1 cup milk
1 teaspoon vanilla extract
5 egg whites
Preheat oven to 375 degrees. Grease and lightly flour 9'; x 13'; cake pan.
Using electric mixer, blend margarine and Splenda until fluffy. Alternately add milk and flour to margarine mixture. Add vanilla. Blend until smooth.
In small bowl, beat egg whites until stiff peaks form. Fold beaten whites into flour mixture. Pour batter into prepared pan.
Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
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Mom's Chocolate Cake
1 1/2 cups of self-rising flour
1/4 cup cocoa
8 packets Splenda
1 cup water
1 tablespoon white vinegar
1 egg
1/4 canola or cooking oil
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease and lightly flour 9'; x 9'; cake pan.
Mix flour, cocoa, and Splenda together. Add remaining ingredients to flour mixture and mix thoroughly. Pour batter into prepared pan.
Bake for 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
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Let's not forget the icings!
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Cream Cheese Frosting
12 ounces light cream cheese
18 packs of Equal (Splenda may be used)
1 1/2 tablespoons skim milk
2 teaspoons vanilla
1 1/2 tablespoons margarine, softened
Using electric mixer, blend cream cheese and margarine until fluffy. Add Equal and milk, beating until frosting is smooth.
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Dreamy Chocolate Frosting
1 envelope Dream Whip
1/2 teaspoon vanilla extract
1/2 cup milk
1.4 ounce sugar-free chocolate pudding
Using electric mixer, beat milk, vanilla extract and Dream Whip together until stiff. Add pudding mix and beat until light and fluffy.
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When any recipe calls for heat of any type, the best artificial sweetener to use is Splenda. It doesn't lose its sweetness. For all cold type recipes, Equal or Splenda work equally well.Does anyone have a recipe for a good sugar free cake?
Sugar Free Cake
2 cups raisins (or dried cranberries)
3 cups water (If cooking raisins on stove top)
2 eggs (or 1/2 cup egg substitute)
3 tablespoons liquid sweetener (or 3 tablespoons of concentrated apple juice or 1 1/2 cups of Splenda )
3/4 cup vegetable oil (I've used 1/2 cup oil, 1/4 cup applesauce)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon (I like cinnamon, added 1/2 teaspoon more)
1/2 teaspoon ground nutmeg
2 cups all-purpose flour (used 1 cup white, 1 cup whole wheat flour)
1 cup chopped walnuts (I leave them out)
1 cup unsweetened applesauce
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch bundt or tube pan.
In a saucepan combine raisins with water and cook until the water is absorbed, cool (I microwave for a minute or two with a little amount of water and drain.)
Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well.
Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined.
NOTE: To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.
Mix in raisins and chopped nuts.
Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for one hour.
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* Sugar Free Pudding Cake
2 teaspoons baking powder
2 cups white flour
1/2 teaspoon salt
Sugar substitute equal to 1 cup white granulated sugar
1/2 cup reduced calorie butter, softened3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup 1% milk (for the cake batter)
2 packages of instant sugar-free vanilla pudding
4 cups 1% milk (for the pudding)
1 container of sugar free whipped cream
Preheat the oven to 350 degrees.Prepare the pudding as directed, and set it aside.
Mix all of the dry ingredients together in a large bowl, blending out all of the lumps.
In a small, separate bowl, mix all of the wet ingredients together, excluding the pudding and the whipped cream
Blend the dry ingredients with the wet ingredients, in the larger bowl. Blend until smooth with a hand held mixer.
Pour the batter into two round, greased baking pans. Bake them for 30-38 minutes or until a toothpick can be inserted into the center and pulled out cleanly.
Let the cakes cool.Cover both cakes with pudding and stack them. Cover the top of the cake with whipped cream. Serve cold.
*Date Cake
1/3 cup mashed bananas
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups water
3 cups unbleached white flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups chopped dates
---Topping:----
1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Beat together mashed bananas and butter until creamy. Add eggs, vanilla extract and water; beat. Add flour, baking soda and baking powder; beat well. Stir in chopped dates. Spoon batter into prepared baking pan.
Combine Topping ingredients and sprinkle over batter. Bake for 20 to 25 minutes.
*SUGAR-FREE BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts %26amp; 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
ENJOY :-)
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