Angel Food Cake recipes

I take fat free instant puddings(use less milk) and put on angel food cake we like choc.add a little cocanut flavoring and a few chopped nuts

angel food cakes
From: HYPERLINK "mailto: achoo024@aol.com"carol (15-Aug-99)

1 whole angel food cake tear in pieces.
2 lg. strawberry jello
3-10 oz. frozen strawberries (partly thawed)
cool whip
3cups boiling water to jello add strawberries and mix with the angel food cake place in 10x13glass dish and chill till set place cool whip on top and serve

angel food cakes
From: HYPERLINK "mailto: "august017 (18-Aug-99)

One of my favorites is to cut up 2-3 cups of fresh fruit either peaches, strawberries, blueberries, raspberries . .. or a combination of the above. In a big bowl stir in thawed (regular sized container) fat-free coolwhip. Serve a scoop of mixture with each slice of angel food cake. I use the box mixes that only use water. This makes a refreshing fat free dessert!!!

Pineapple Angel Cake

angel food mix

1 can of crushed pineapple - just mix the two together without anything else that is listed on the box, & bake according to package direction - but put in a 9 x 12 pan. It's wonderful & has only 3 points on Weight Watchers

size can is 20oz and 12 slices=3pts each.

Yogurt Cheese Lemon Cheesecake

LEMON CHEESECAKE 
Rich and delicious! Only 100 calories.
It's so easy to make, you mix it with a fork.

2 cups nonfat yogurt cheese	Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan. Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs. Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours. Serves 8.  1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract

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Boston Cream Pie

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BROWNIES - Very Low Fat

Ingredients:
1/2 c. unsweetened dark cocoa powder
1/2 c. unsweetened applesauce
3 egg whites
1 c. sugar
1 tsp. fine sea salt
1 tsp. vanilla extract
1 tsp. instant coffee granules (optional)
1/2c. white whole wheat pastry flour

Method:

Mix all dry ingredients then add applesauce and egg whites ad fold into dry mixture. Put in 8 inch square pan. Bake at 350 degrees for 20-25 min.

Nutrition Facts/Serving:
99 calories
23 g. carbohydrate
0.5 g. fat


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Jorge Cruise Brownies

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Banana Milk Cake

From Poof Happy Home

She says:  

My aunts and Mom only knew that my grandmother mixed Sugar and Milk together and boiled it on the stove until all the sugar was dissolved and somewhat thickened.  Then this Sweet Sticky Syrup was poured down into the cake layersby poking them with a knife to open up small slits for the sweet stuff to run down into. Then More Milky Syrup was poured over the entire layer that covered it as itdrizzled down the outside edges. This cake was made with a Cake Box Mix…Yellow Layers… For the Sweet Milk Mixture she used about a Cup of Sugar and stirred in about one and a half cups of milk. Yes, I know, YOU want the exact measurements, right. Sorry, this is how my grandmother cooked. A pinch of this and a Dash of that..!!!  We added bananas on top and between the layers. Of course you can add Your Favorite Fruit or be creative with these Yummy Sticky Layers of Cake and dream up your own concoction.

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The Cake Mix Doctor

A sampling from the new book....
The Cake Mix Doctor Returns!

MIMI'S CAFE Carrot Raisin Nut Loaf

Source:  MyRecipeGarden

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots
*
DIRECTIONS
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

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Healthy Cheesecake

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

As we lightened up this Big Apple classic, we decided on a new motto: If we can fake cheesecake here, we can fake it anywhere. And we did, cutting nearly 200 calories, 21 grams of fat, and 141 milligrams of cholesterol, simply by using low-fat and fat-free dairy products and streamlining the crust.

INGREDIENTS conv. chart U.S. Metric
3/4 cup(s) graham cracker crumbs
2 tablespoon(s) trans-fat free vegetable oil spread, melted
3 package(s) (8-ounce) reduced-fat cream cheese
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 1/2 pint(s) fat-free sour cream
1 1/4 teaspoon(s) vanilla extract
2 large eggs
2 large egg whites

DIRECTIONS

Preheat oven to 325 degrees F. In 9-inch springform pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese. On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, until blended.
Pour batter over crust in pan. Bake cheesecake 1 hour. Edge will be set, but center will still jiggle. Turn oven off; let cheesecake remain in oven 1 hour. Transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.

Calories 255
Total Fat 13g
Saturated Fat 7g
Cholesterol 59mg
Sodium 250mg
Total Carbohydrate 26g
Dietary Fiber --
Sugars --
Protein 8g
Calcium -
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Belgium Brownies

Resource: Our Vested Life (get step by step, with pictures)

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Ooey Gooey Cake

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Ooey Gooey Cake

1 packaged yellow cake mix
1/2 cup melted butter (1 stick)
1 egg
1 (8 oz.) cream cheese, softened
2 eggs
3 3/4 cup powdered sugar

Grease and flour one 13 x 9 pan. Preheat oven to 350 degrees.

Mix together cake mix (DO NOT add the things it tells you on the back of the box - you are using just the dry cake mix.), melted butter and 1 egg. press into prepared pan. In separate bowl mix cream cheese, 2 eggs and powdered sugar. Pour over the first layer. Bake at 350 degrees for 40 minutes.

Chocolate Cake II w/ Chocolate Cream Cheese Frosting

This one is really easy. It turns out a little dense and really moist...we love it!
Chocolate cake
3 c. all-purpose flour
2 c. sugar
1/3 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
3/4 c. vegetable oil
2 tsp. vanilla
2 tsp. vinegar
In a mixing bowl, combine the first five ingredients. Add the water, oil, vanilla and vinegar; mix well. (Batter will be thin.) Pour into a greased 9x13" baking pan. Bake at 350* for 25-30 min. (sometimes it's longer than that for me) or until a toothpick inserted near the center comes out clean. Cool completely. *Recipe contains no eggs*

Chocolate Cream Cheese Frosting
3 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2 c. powdered sugar
1/3 c. baking cocoa
dash salt
3 Tbsp. milk
1/2 tsp. vanilla
In a mixing bowl, beat the cream cheese and butter. Add the powdered sugar, cocoa, salt, milk and vanilla; mix well.

Triple Chocolate Cake

1 box chocolate cake mix
1 small box chocolate pudding
2 c chocolate chips

Make the pudding according to the directions on the box in a medium saucepan (you can use either cook and serve or instant) If using instant pudding, heat on medium-high until it starts to boil. Mix in the dry cake mix, then pour into a 9x13 pan sprayed with cooking spray. Sprinkle the chocolate chips on top. Bake in oven preheated to 350 for 25-30 min.

This is great with ice cream on top.

Chocolate Cake I

1 chocolate cake mix
1 lg box chocolate pudding
1 cup sour cream
4 eggs
1/2 cup oil
1 12 oz bag chocolate chips (your preference)

Mix first 4 together, stir in chocolate chips (this will be very thick), put in greased bundt pan, bake at 350 for 1 hour. Top with powdered sugar when cool.
* Note- I use applesauce instead of oil and fat free sour cream and it is just as good, even more moist.

Chocolate Mud Cake (Evil in a Crock pot!)

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream

Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray.
(Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.) Whisk together the flour and baking powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 T.
of cocoa, vanilla, salt, milk, and egg yolk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker.
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
(As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

CROCKPOT TRIPLE CHOCOLATE CAKE

1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients.
Pour into crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
Serve in a bowl with vanilla ice cream.

BLUEBERRY DUMP CAKE

You can even use your slow cooker to make desserts! This concoction is delicious by itself, but it's absolutely scrumptious served with vanilla ice cream over top. Instead of his usual carrot cake, my husband now wants this dessert for his birthday!
Makes 8-10 servings

1 can (21 oz.) blueberry pie filling
1 package (18-1/4 oz.) yellow cake mix 1/2 cup butter or margarine, melted
1/2 cup chopped walnuts
Place pie filling in a slow cooker. Combine dry cake mix and butter; sprinkle over filling. Sprinkle with walnuts. Cover and cook on low for 2-3 hours. Serve warm in bowls. Great topped with vanilla ice cream.

Applesauce Spice Cake

1/4 cup butter or margarine
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup applesauce
1 cup flour
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup raisins(optional)
1/2 cup copped pecans (optional) Directions:
Crean the butter and sugar. Add egg and vanilla and beat well. Beat in applesauce. Conbine flour, soda and spices and stir into creamed mixture. Blend in raisins and nuts.
Pour into greased and floured Bread 'n Cake Bake pan and cover. Place inslow cooker, cover and bake on High 2 1/2 to 4 hours.

Classic Carrot Cake With Cream Cheese Glaze

A great, moist classic carrot cake. The lemon-scented cream cheese icing covers a tall, California health food cafe style layer cake that is still good, after all these years. In my heyday as an underground baker suppling restaurants all over the city with this famed cake, I tinted extra cream cheese icing with enough cinnamon to make a cinnamon-hued decorator icing. I stippled this over the finished cake for a slicker finale. This recipe was originally scaled up to make 30 cakes at a shot. I sold 200-300 a week. Carrot cake? What a way to eat your vegetables! In winter, toss in 1-2 grated Granny Smith apples to this recipe to perk up those storage carrots.

Cake
1 1/4 cups oil 
2 1/4 cups sugar 
4 eggs 
1 tablespoon pure vanilla extract 
2 tablespoons fresh lemon juice 
zest of one orange, finely minced
1/4 teaspoon orange oil or pure orange extract 
2 1/2 cups all-purpose flour 
1/4 teaspoon salt 
2 1/4 teaspoons cinnamon 
2 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
2 (generous) cups shredded carrots 
1/2 cup diced pineapple, well drained, optional 
1/2 cup yellow raisins, plumped and well drained
1/2 cup dark raisins, plumped and well drained 3
3/4 cup walnuts or pecans, coarsely chopped 

Icing
8 ounces cream cheese 
1 tablespoon unsalted butter 
1 tablespoon lemon juice 
1 teaspoon pure vanilla extract 
1 tablespoon orange zest, finely minced 
3-4 cups sifted confectioner's sugar 

Garnish
toasted slivered almonds 
cinnamon 
shredded carrots 

Preheat the oven to 350 F. Lightly grease two 9 inch layer cake pans or one 10 inch springform pan. Place on a baking sheet lined with parchment paper. 

In a large bowl, whisk together the oil, sugar and eggs. Stir in vanilla, lemon juice and orange oil. In a smaller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, then add carrots, pineapple, raisins and walnuts, stirring well. Spoon into prepared pans. 

Bake until cake(s) springs back when gently pressed - 60-70 minutes. Cool well. Then wrap gently and freeze 1-2 hours. For large cake, after freezing, split cake horizontally in two.

Icing: soften cream cheese and cream with butter. Stir in lemon juice, vanilla and citrus zest. Fold in confectioner's sugar to make a soft but spreadable icing. If it is too soft, add more confectionres sugar. Ice cake, as for layer cakes.
On top icing, smooth surface and garnish with ground nuts and cinnamon, and extra, hand-grated fresh carrots in the center.
Serves 12-16