This is a pretty and tasty cake for special occasions. Diabetics should be careful with desserts but can enjoy them with family and friends from time to time. Never skip a meal and replace it with dessert!
1 box sugar-free yellow cake mix
3 large eggs
1 cup water
1/2 cup canola oil
1 cup boiling water
1 pkg (4-serving size) sugar-free orange gelatin
1 cup cold water
Preheat oven to 350 degrees.
Lightly grease the bottom only of a 9 x 13-inch baking pan. Lightly dust with white whole-wheat flour, shaking out excess; set aside.
In large mixer bowl, combine the cake mix, eggs, water, and canola oil on low until blended, about 30 seconds. Beat on medium speed for 2 minutes, scraping down sides. Pour batter into the prepared pan.
Bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and set pan on a wire rack. Allow to cool completely. This will take about an hour.
Poke the cake all over with a fork or wooden skewer.
Pour the gelatin mix into a bowl and add the boiling water. Stir to dissolve gelatin; stir in the cold water. Pour the mixture over all the cake. Take a knife around the edges of the cake to loosen sides from the pan. Refrigerate cake for 2 hours.
FROSTING:
1 box (4-serving size) sugar-free vanilla instant pudding mix
1 box (4-serving size) sugar-free orange gelatin
1 cup low-fat milk
2 tbsp fresh squeezed orange juice
1 carton (8-oz) frozen sugar-free whipped topping, thawed
In a large bowl, stir together the pudding mix, gelatin mix, milk, and orange juice until smooth; gently fold in the whipped topping until blended. Spread frosting over top of the cake and cut into squares. Garnish squares with additional whipped topping and thin orange slices, if desired.
Keep cake stored in the refrigerator.
Cut into 24 (or more) squares for serving. Remember this is a dessert. One serving per day for diabetics.
NOTE: When ask to "bring an item" to a food event, I always suggest taking dessert. That way you can have a small piece along with everyone else and know it's okay. Let your family, friends, and/or coworkers eat the remaining. That way you can enjoy a little dessert with everyone else, knowing what you are getting, and you aren't tempted by the leftovers.
I also eat a few nuts with cake as the protein helps slow down the absorption of the carbs.
1 cup water
1/2 cup canola oil
1 cup boiling water
1 pkg (4-serving size) sugar-free orange gelatin
1 cup cold water
Preheat oven to 350 degrees.
Lightly grease the bottom only of a 9 x 13-inch baking pan. Lightly dust with white whole-wheat flour, shaking out excess; set aside.
In large mixer bowl, combine the cake mix, eggs, water, and canola oil on low until blended, about 30 seconds. Beat on medium speed for 2 minutes, scraping down sides. Pour batter into the prepared pan.
Bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and set pan on a wire rack. Allow to cool completely. This will take about an hour.
Poke the cake all over with a fork or wooden skewer.
Pour the gelatin mix into a bowl and add the boiling water. Stir to dissolve gelatin; stir in the cold water. Pour the mixture over all the cake. Take a knife around the edges of the cake to loosen sides from the pan. Refrigerate cake for 2 hours.
FROSTING:
1 box (4-serving size) sugar-free vanilla instant pudding mix
1 box (4-serving size) sugar-free orange gelatin
1 cup low-fat milk
2 tbsp fresh squeezed orange juice
1 carton (8-oz) frozen sugar-free whipped topping, thawed
In a large bowl, stir together the pudding mix, gelatin mix, milk, and orange juice until smooth; gently fold in the whipped topping until blended. Spread frosting over top of the cake and cut into squares. Garnish squares with additional whipped topping and thin orange slices, if desired.
Keep cake stored in the refrigerator.
Cut into 24 (or more) squares for serving. Remember this is a dessert. One serving per day for diabetics.
NOTE: When ask to "bring an item" to a food event, I always suggest taking dessert. That way you can have a small piece along with everyone else and know it's okay. Let your family, friends, and/or coworkers eat the remaining. That way you can enjoy a little dessert with everyone else, knowing what you are getting, and you aren't tempted by the leftovers.
I also eat a few nuts with cake as the protein helps slow down the absorption of the carbs.
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.