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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A low-fat version of this well-known cake. (From Lighten Up by Elaine Magee) Ingredients:
1 (517 g) box white cake mix or 1 (517 g) box pudding-included white cake mix (2-layer) |
1/2 cup fat free egg substitute |
1/3 cup light sour cream or 1/3 cup nonfat sour cream |
1 (3 ounce) package sugar-free jello |
1 cup boiling water |
1/2 cup cold water |
2 -3 cups fat-free cool whip |
Directions:
1. Preheat oven to 350*F.
2. Coat 9x13 inch baking pan with nonstick cooking spray.
3. In a large bowl, prepare cake mix, using egg substitute for 3 eggs called for and the sour cream in place of the oil called for, and adding the amount of water called for on the box.
4. Pour into prepared baking pan.
5. Bake for 30-35 minutes, or until toothpick comes out clean.
6. Cool cake in pan for 15 minutes; then pierce the top of the cake with a kitchen fork at 1/2-inch intervals.
7. Meanwhile, in a medium bowl, dissolve gelatin in boiling water.
8. Add cold water.
9. Carefully pour gelatin mixture over the cake.
10. Chill for about 3 hours.
11. Spread Cool Whip over top.
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