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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 14 |
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I've made this cake several times and it's always delicious, Pat Bertram promises from Attica, Michigan. And because there are only a few grams of fat per serving, you can enjoy a slice without guilt. Ingredients:
1 package yellow cake mix (regular size) |
1 package (.3 ounce) sugar-free lemon gelatin |
3/4 cup egg substitute |
1 can (5-1/2 ounces) apricot nectar |
1/2 cup unsweetened applesauce |
2 tablespoons canola oil |
1 teaspoon lemon extract |
glaze: |
1 cup confectioners' sugar |
1/4 cup lemon juice |
Directions:
1. In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add the batter.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. With a meat fork or wooden skewer, poke holes in cake.
3. Set aside 2 tablespoons confectioners' sugar. In a small bowl, combine the remaining confectioners' sugar and lemon juice. Gradually pour over warm cake. Cool completely. Dust with reserved confectioners' sugar. Yield: 14 servings.
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