1 box sugar-free white or yellow cake mix
1 1/4 cups water
1/3 cup canola or coconut oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin
1/3 cup canola or coconut oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin
Preheat oven to 350 degrees.
Lightly spray a 9x13-inch or a large round baking pan with non-stick vegetable spray; set aside.
In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan.
Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean.
Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.
To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Note: File Photo
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