Cake Recipes

Frannie answers:

This might not be the easiest but it sure is the best

Vanessa William’s Carrot Cake

2 cups sugar
1 ½ cups salad oil
4 eggs
3 cups grated carrots
2 cups plain sifted flour
½ cup chopped nuts
2 tsp soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup raisins

Mix sugar, oil, and eggs. Add carrots, mix well, add flour, soda, baking powder, cinnamon & salt, sifted together. Mix well. Fold raisins and nuts into batter and bake in 2 greased 9” round layer pans or 13×9 pan. Bake at 350 for 35 or 40 minutes.

Icing
1 package (8 oz) cream cheese
2 tsp vanilla
¼ cup margarine
1 cup chopped nuts
1 box (1 lb) confectioners sugar

Work cheese until soft, add softened margarine, beat in sugar gradually, add flavoring and nuts, mix & spread.

Frannie answers:

A super easy version of a German Black Forest Cake would be a treat. There’s a recipe at http://www.quick-german-recipes.com/german-black-forest-cake-recipe.html that uses a cake mix, cherry pie filling and whipped cream. There’s also more easy German recipes at the site below.

Wish her:” Glückliche Grüße zum Geburtstag”

Frannie answers:

Sensational Strawberry Shortcake

INGREDIENTS
615 g strawberries, sliced
200 g sugar
250 g all-purpose flour
20 g baking powder
2 g salt
1 dash ground nutmeg
115 g butter or margarine
120 ml milk
2 eggs, separated
120 g sweetened whipped cream
fresh mint

DIRECTIONS
In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. Round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired

or

Peanut Candy Bar Cake

INGREDIENTS (Nutrition)
517 g yellow cake mix
75 g butter
150 g miniature marshmallows
160 ml light corn syrup
1 egg
10 ml vanilla extract
510 g peanut butter chips
290 g salted peanuts
40 g crisp rice cereal
55 g butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together the cake mix, 1/3 cup butter or margarine and, the egg. Press into the bottom of one 9×13 inch pan and bake at 350 degrees F (175 degrees C) for 12 to 18 minutes. Remove from oven and sprinkle with miniature marshmallows. Return to oven for 1 to 2 minutes or until the marshmallows begin to puff.
In a saucepan over medium heat cook corn syrup, 1/4 cup butter of margarine, vanilla, and peanut butter chips until melted. Remove from heat and stir in the puffed rice cereal and salted peanuts. Spoon mixture over top of marshmallow topped cake and spread to cover. Allow to cool before serving

Frannie answers:

Black Forest Cheesecake

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
1/4 cup baking cocoa
1 tablespoon confectioners’ sugar
1 can (21 ounces) cherry pie filling

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

Sweet Potato Cheesecake
Ingredients:
For the crust:
35 ginger snaps, crushed
1/4 cup of pecans, finely chopped
1 stick of butter (113.4 grams), melted

For the cheesecake:
3 8oz. Packages of cream cheese, room temperature
3 eggs, room temperature
2 tablespoons of maple syrup
3/4 cup of brown sugar
1 cup of cooked, mashed sweet potato
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon of vanilla
1 teaspoon of lemon juice
2 tablespoons of flour

For the topping:
1 cup of sour cream
1/2 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 cup of chopped pecans
3 tablespoons of maple syrup
1 tablespoon of brown sugar

Method:
1. Preheat the oven to 325 degrees
2. To make the crust, mix together the crushed ginger snaps, chopped pecans and melted butter.
3. Press the crust into a 9-inch spring-form pan, evenly covering the bottom and going up the sides about 1/4 of an inch.
4. Place in the fridge or in near an open window with a cold breeze.
5. To make the batter, using a mixer or a strong blender, throw in the softened cream cheese and eggs. Mix until smooth and combined.
6. Add the sugar, the maple syrup, the sweet potato, the spices and the flour, and blend until smooth. (Don’t mix it too long or too many cracks will appear on top when it bakes.)
7. Pour into spring-form pan, and bake for 45 minutes. Cheesecake will be done when the sides are set and the center is still a big jiggly. Turn off the oven, and then leave the cheesecake in the oven with the door open for about half an hour.
8. To make the topping while the cheesecake bakes, place 1/4 cup of chopped pecans in a heated dry iron skillet, and toast for about five minutes.
9. Mix the sour cream, vanilla, spices, syrup and sugar together. Add the pecans.
10. Take cheesecake out of the oven, spread on the topping, and let sit for another half hour.
11. Chill in the refrigerator for 4 to 8 hours and then serve.
Notes: A 1-pound sweet potato cooked in the oven at 425 degrees for a little over an hour will yield enough for the recipe. Alternatively, you can use canned sweet potato. The topping and crust are purely optional. If you bake without a crust, baking time will be about 35 minutes.

Frannie answers:

Here’s a recipe for a pumpkin spice cake.

INGREDIENTS:
1/2 cup butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
about 18 ounces of pumpkin filling
confectioners’ sugar for dusting, or glaze or frosting

PREPARATION:
Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, cinnamon, allspice, and nutmeg. Heat pumpkin filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling. Blend well. Generously grease a 9-inch 2-piece tube cake pan. Sprinkle with bread crumbs, shaking to cover surfaces; shake out excess crumbs. Spoon batter into pan and bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted near center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.

Frannie answers:

This is an American recipe that was developed during the Great Depression. My grandmother taught me to make it when I was a little girl. It’s very moist & delicious. I even won a baking contest with this cake when I was in Girl Scouts!

Wacky Cake

1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. Oven for 25 to 30 minutes, or until it springs back when touched lightly.

Frosting

3 tablespoons butter or margarine, softened
1 cup sifted confectioners’ (10X) sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
chopped nuts (optional)

Melt butter in saucepan, add 10X sugar, cocoa, salt and vanilla and beat until smooth. If too stiff to spread, soften with warm milk or water.
As soon as cake is done, transfer to wire cooling rack and spread at once with frosting. Cool cake before cutting.

Frannie answers:

This might not be the easiest but it sure is the best

Vanessa William’s Carrot Cake

2 cups sugar
1 ½ cups salad oil
4 eggs
3 cups grated carrots
2 cups plain sifted flour
½ cup chopped nuts
2 tsp soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup raisins

Mix sugar, oil, and eggs. Add carrots, mix well, add flour, soda, baking powder, cinnamon & salt, sifted together. Mix well. Fold raisins and nuts into batter and bake in 2 greased 9” round layer pans or 13×9 pan. Bake at 350 for 35 or 40 minutes.

Icing
1 package (8 oz) cream cheese
2 tsp vanilla
¼ cup margarine
1 cup chopped nuts
1 box (1 lb) confectioners sugar

Work cheese until soft, add softened margarine, beat in sugar gradually, add flavoring and nuts, mix & spread.

Frannie answers:

A super easy version of a German Black Forest Cake would be a treat. There’s a recipe at http://www.quick-german-recipes.com/german-black-forest-cake-recipe.html that uses a cake mix, cherry pie filling and whipped cream. There’s also more easy German recipes at the site below.

Wish her:” Glückliche Grüße zum Geburtstag”

Frannie answers:

Sensational Strawberry Shortcake

INGREDIENTS
615 g strawberries, sliced
200 g sugar
250 g all-purpose flour
20 g baking powder
2 g salt
1 dash ground nutmeg
115 g butter or margarine
120 ml milk
2 eggs, separated
120 g sweetened whipped cream
fresh mint

DIRECTIONS
In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. Round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired

or

Peanut Candy Bar Cake

INGREDIENTS (Nutrition)
517 g yellow cake mix
75 g butter
150 g miniature marshmallows
160 ml light corn syrup
1 egg
10 ml vanilla extract
510 g peanut butter chips
290 g salted peanuts
40 g crisp rice cereal
55 g butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together the cake mix, 1/3 cup butter or margarine and, the egg. Press into the bottom of one 9×13 inch pan and bake at 350 degrees F (175 degrees C) for 12 to 18 minutes. Remove from oven and sprinkle with miniature marshmallows. Return to oven for 1 to 2 minutes or until the marshmallows begin to puff.
In a saucepan over medium heat cook corn syrup, 1/4 cup butter of margarine, vanilla, and peanut butter chips until melted. Remove from heat and stir in the puffed rice cereal and salted peanuts. Spoon mixture over top of marshmallow topped cake and spread to cover. Allow to cool before serving

Frannie answers:

Black Forest Cheesecake

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
1/4 cup baking cocoa
1 tablespoon confectioners’ sugar
1 can (21 ounces) cherry pie filling

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

Sweet Potato Cheesecake
Ingredients:
For the crust:
35 ginger snaps, crushed
1/4 cup of pecans, finely chopped
1 stick of butter (113.4 grams), melted

For the cheesecake:
3 8oz. Packages of cream cheese, room temperature
3 eggs, room temperature
2 tablespoons of maple syrup
3/4 cup of brown sugar
1 cup of cooked, mashed sweet potato
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon of vanilla
1 teaspoon of lemon juice
2 tablespoons of flour

For the topping:
1 cup of sour cream
1/2 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 cup of chopped pecans
3 tablespoons of maple syrup
1 tablespoon of brown sugar

Method:
1. Preheat the oven to 325 degrees
2. To make the crust, mix together the crushed ginger snaps, chopped pecans and melted butter.
3. Press the crust into a 9-inch spring-form pan, evenly covering the bottom and going up the sides about 1/4 of an inch.
4. Place in the fridge or in near an open window with a cold breeze.
5. To make the batter, using a mixer or a strong blender, throw in the softened cream cheese and eggs. Mix until smooth and combined.
6. Add the sugar, the maple syrup, the sweet potato, the spices and the flour, and blend until smooth. (Don’t mix it too long or too many cracks will appear on top when it bakes.)
7. Pour into spring-form pan, and bake for 45 minutes. Cheesecake will be done when the sides are set and the center is still a big jiggly. Turn off the oven, and then leave the cheesecake in the oven with the door open for about half an hour.
8. To make the topping while the cheesecake bakes, place 1/4 cup of chopped pecans in a heated dry iron skillet, and toast for about five minutes.
9. Mix the sour cream, vanilla, spices, syrup and sugar together. Add the pecans.
10. Take cheesecake out of the oven, spread on the topping, and let sit for another half hour.
11. Chill in the refrigerator for 4 to 8 hours and then serve.
Notes: A 1-pound sweet potato cooked in the oven at 425 degrees for a little over an hour will yield enough for the recipe. Alternatively, you can use canned sweet potato. The topping and crust are purely optional. If you bake without a crust, baking time will be about 35 minutes.

Frannie answers:

Here’s a recipe for a pumpkin spice cake.

INGREDIENTS:
1/2 cup butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
about 18 ounces of pumpkin filling
confectioners’ sugar for dusting, or glaze or frosting

PREPARATION:
Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, cinnamon, allspice, and nutmeg. Heat pumpkin filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling. Blend well. Generously grease a 9-inch 2-piece tube cake pan. Sprinkle with bread crumbs, shaking to cover surfaces; shake out excess crumbs. Spoon batter into pan and bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted near center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.

Frannie answers:

This is an American recipe that was developed during the Great Depression. My grandmother taught me to make it when I was a little girl. It’s very moist & delicious. I even won a baking contest with this cake when I was in Girl Scouts!

Wacky Cake

1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. Oven for 25 to 30 minutes, or until it springs back when touched lightly.

Frosting

3 tablespoons butter or margarine, softened
1 cup sifted confectioners’ (10X) sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
chopped nuts (optional)

Melt butter in saucepan, add 10X sugar, cocoa, salt and vanilla and beat until smooth. If too stiff to spread, soften with warm milk or water.
As soon as cake is done, transfer to wire cooling rack and spread at once with frosting. Cool cake before cutting.

Frannie answers:

2 cups flour
2 cups sugar
1/2 cup butter melted
1 1/2 cup milk
1tbs baking powder
2 eggs
put everything in mixer or by wisk and mix together
then you can add whatever you want like nuts or raisin or chocolate pieces.
Put in greased pan, and then oven 375 F for 1/2 hour or until the cake is golden and you stick the knif comes out dry
once outside, get a cup of juice, and pour it evenly on top or cake, wait for it to cool down before inverting on plate.

Frannie answers:

Go to food website such as foodnetwork.com

Frannie answers:

Easy Microwave Cake
This is a super simple recipe I saw demonstrated at a Home and Garden Party. It’s so moist and just the right size for a small get-together.
1/2 devil’s food cake mix
1 (8 ounce) container sour cream
2 eggs
1 cup semi-sweet chocolate chips or cherry chips or peanut butter chips, etc

< 30 mins Cakes
Kid Pleaser Cakes
Chocolate Cakes
Novelty Cakes
Combine all ingredients in a batter bowl.
Pour into a small microwave safe baking dish such as the Pampered Chef mini baker.
Cover baker with a plate.
"Bake" on high in the microwave for 13 minutes.
Let stand for 5 minutes (do not remove the plate), then invert on to plate.

Frannie answers:

Wow. I searched for ideas and came up with dolphins, dragons, dump trucks and drums — but no saxophones.

My suggestion is to find an outline picture of a saxophone, cut your baked cake into the correct shapes (yeah, I know…), and glue them together with frosting. Then frost and decorate it so it looks like a saxophone. I have done similar things with Elmo, an octopus, and various others. One tip is to frost the cake smoothly, then use a toothpick to trace the design of the saxophone. Then you can fill in the appropriate areas with colored frosting.

Good luck!

Frannie answers:

If you mean “caramel”, then a “tried & true” sugar free recipe may be difficult to find.

If you are planning on buying sugar-free caramel, then it can easily substitute for regular caramel in any recipe.

If, however, you plan on making the caramel, you may be out of luck. The two main ingredients in caramel are sugar and cream, and any attempt to substitute something else for the sugar will change the taste/texture of the caramel.

If you’d like to make dessert for your mom, I would suggest making something that isn’t nearly completely composed of sugar (brownies with a scoop of sugar-free ice cream could be nice).

Good luck!

Frannie answers:

Try is website, where do you live in France, I’m in 87 (Haute Vienne)

Frannie answers:

Wow. I searched for ideas and came up with dolphins, dragons, dump trucks and drums — but no saxophones.

My suggestion is to find an outline picture of a saxophone, cut your baked cake into the correct shapes (yeah, I know…), and glue them together with frosting. Then frost and decorate it so it looks like a saxophone. I have done similar things with Elmo, an octopus, and various others. One tip is to frost the cake smoothly, then use a toothpick to trace the design of the saxophone. Then you can fill in the appropriate areas with colored frosting.

Good luck!

Frannie answers:

If you mean “caramel”, then a “tried & true” sugar free recipe may be difficult to find.

If you are planning on buying sugar-free caramel, then it can easily substitute for regular caramel in any recipe.

If, however, you plan on making the caramel, you may be out of luck. The two main ingredients in caramel are sugar and cream, and any attempt to substitute something else for the sugar will change the taste/texture of the caramel.

If you’d like to make dessert for your mom, I would suggest making something that isn’t nearly completely composed of sugar (brownies with a scoop of sugar-free ice cream could be nice).

Good luck!

Frannie answers:

Try is website, where do you live in France, I’m in 87 (Haute Vienne)

Frannie answers:

Deep Dark Chocolate Cake
Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa (you could use any cocoa powder for this.)
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
– Decrease sugar to 1-3/4 cups
– Increase flour to 1-3/4 cups plus 2 tablespoons
– Decrease baking powder to 1-1/4 teaspoons
– Decrease baking soda to 1-1/4 teaspoons
– Increase milk to 1 cup plus 2 tablespoons
– Bake at 375°F, 30 to 35 minutes for both pan sizes

Frannie answers:

They are probably fine, but a sure test is to put the raw eggs in a pan of water. If they float – throw them away. If they float half way – throw them away. Otherwise, anything else – lying flat, standing on one end or standing at an angle are fine.

Frannie answers:

Muffins and pancakes.

Frannie answers:

Google it to get all the information you need
good luck!!!

Frannie answers:

The link below is what I found that most fits the description of what you want. You can omit the icing and add the apples. I did my best. Good luck.

Frannie answers:

This website has a huge list of top of stove cookies. I didn’t notice any that used cake mix but I didn’t look at all of them.

Http://www.cooks.com/rec/doc/0,1-1,top_of_stove_cookies,FE.html

This is a recipe for pan cookies that use a yellow cake mix but it goes in the oven, not the stove.
Http://www.recipezaar.com/Chocolate-Chip-Pan-Cookies-221953

Frannie answers:

Hi !!!
Here is one recipe that I have made…

Easy Chocolate Chip Cookies (from cake mix)

1 pkg. Yellow cake mix **(I ALWAYS USE DUNCAN HINES)
2 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1 cup finely chopped pecans
1 cup miniature chocolate chips

Mix cake mix, eggs, oil & sugar. Fold in the pecans and chocolate chips. Form into balls, and bake for 10 to 12 minutes at 350 degrees. Don’t overbake!

Frannie answers:

OREO COOKIE CAKE

1 pkg. Super Moist cake mix
3 eggs
1 1/4 c. Water
1 stick butter, softened
1 c. Coarsely chopped Oreo cookies (about 12)
1 tub vanilla frosting

Heat oven to 350 degrees. Grease and flour 2 cake pans. Beat cake mix, eggs, water and butter on low for 30 seconds. Beat on medium for 2 minutes. Reserve 2 tablespoons cookies for icing. Fold remaining cookies into batter with spoon.
Bake 30-35 minutes. Cool 10 minutes in pans. Remove from pans and cool completely before icing. Crush cookies for icing very fine. Mix into frosting and spread on cake.

Frannie answers:

1. For some things rolled oat and whole oats make a Huge difference.

2. Melted is melted. Not sure why there is confusion there.

3. The sub for salf raising flour should be just fine.

4. Butter milk and yougurt are not Always interchangable.Next time use 1 cup milk and 1 tbsp lemon juice or vinegar, then let it sit for a few minutes. Use 3/4 of a cup of that.

5. It said only 1 egg for a reason.

6. I dont think it was supposed to be a sweet cake or it woud have had some kind of sweetness added. You should have left it with just honey, OR bananas or neither. And it’s not that it would have been bitter, but just flavor les sugar adds flavor.

7. You chose the recipe. What did it say it was?

The thing that went wrong is that you made to many alterations to the recipe with out having it made it as is at least once to see how it turned out.

Make it accordingly the first time, with maybe 1 thing different (2 tbsp honey), then see if you like it enough to keep messing with the recipe or if you should just move on.

It was not your mistake but all of your mistakeS.

Frannie answers:

I don’t know but you could try http://www.splenda.com it has many diiferent kinds

Frannie answers:

1. For some things rolled oat and whole oats make a Huge difference.

2. Melted is melted. Not sure why there is confusion there.

3. The sub for salf raising flour should be just fine.

4. Butter milk and yougurt are not Always interchangable.Next time use 1 cup milk and 1 tbsp lemon juice or vinegar, then let it sit for a few minutes. Use 3/4 of a cup of that.

5. It said only 1 egg for a reason.

6. I dont think it was supposed to be a sweet cake or it woud have had some kind of sweetness added. You should have left it with just honey, OR bananas or neither. And it’s not that it would have been bitter, but just flavor les sugar adds flavor.

7. You chose the recipe. What did it say it was?

The thing that went wrong is that you made to many alterations to the recipe with out having it made it as is at least once to see how it turned out.

Make it accordingly the first time, with maybe 1 thing different (2 tbsp honey), then see if you like it enough to keep messing with the recipe or if you should just move on.

It was not your mistake but all of your mistakeS.

Frannie answers:

I don’t know but you could try http://www.splenda.com it has many diiferent kinds

Frannie answers:

I’ve never tried this one myself, but here is a recipe that says it is suitable for people with diabetes:

CAKE
1 1/2 cups Splenda granular
3 3/4 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar
2/3 cup unsalted butter, softened
7 egg whites
1 1/4 cups buttermilk
1 tablespoon vanilla extract
1/2 teaspoon almond extract
ICING
1/2 cup butter, softened
1 cup Splenda granular
2 (8 ounce) packages fat free cream cheese
2 teaspoons vanilla extract
FILLING
3/4 cup low-sugar apricot preserves
1 pint strawberries, thinly sliced

Not the one? See other Diabetic Spring Fling Layered White Cake Recipes
< 4 hours Cakes
Diabetic Cakes
Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
MAKE CAKE.
Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
Add softened butter, mix on low speed about 2-3 minutes.
Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
Pour cake batter into prepared pans.
Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
Allow cake to cook in pans 10-15 minutes.
Remove from pans and cool on wire racks until ready to Ice.
PREPARE ICING.
Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
Add cream cheese, mix until lump free, about 1 minute.
Scrape sides of bowl and add vanilla, mix well.
ASSEMBLE CAKE.
Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
Top with 1/3 of the sliced strawberries.
Repeat process until all layers are assembled.
Ice cake.

Frannie answers:

Make a ganache.
No sugar other than the sugar in the chocolate.
Ganache
3/4 Cup whipping cream
8 ounces semi sweet chocolate
1 Tb flavoring, vanilla, or liquor of your choice
Place cream in a small saucepan over medium heat. Bring just to a boil. Place the chocolate in a large mixing bowl.
Remove the pan from the heat and pour cream over the chocolate. Stir until chocolate has melted and mixture is smooth. Stir in the flavoring.

To use the ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over cooled cake.
To use ganache as a frosting or filling, let it stand at room temperature for 4 hours, or chill until it thickens but is still spreadable.
The ganache can be whipped to make the frosting a bit lighter and fluffier.

Frannie answers:

Easy Peach Cobbler
Serving Total 12
Ingredients

* 1 cup skim milk
* 1 cup Splenda® sweetener
* 1 15-ounce can light sliced peaches, drained
* 1 and 1/2 teaspoons baking powder
* 1 cup all-purpose flour
* 4 tablespoons light margarine

Directions
1. Preheat oven to 350 degrees F.
2. Melt margarine in glass or ceramic baking dish.
3. Mix flour and baking powder in a bowl.
4. Add Splenda® and milk and stir.
5. Pour mixture over margarine.
6. Spoon peaches over batter.
7. Bake at 350 degrees F for 20-30 minutes or until lightly browned.
Nutrition
Per serving: 75 calories, 12g carbohydrate, 1.5g fat, 70mg sodium

EXCHANGES: 1 STARCH
CARB COUNTING: 1 CARB

Almond Sugar Cookies
Serving Total 15
Serving Size 2 cookies
Ingredients

* 5 tablespoons margarine
* 1 and 1/2 tablespoons of sugar
* 1 tablespoon egg white
* 1/4 teaspoon almond extract
* 1 cup unbleached all-purpose flour
* 1/8 teaspoon baking soda
* Pinch of cream of tartar
* 30 almond slices

Directions
1. Preheat oven to 350 degrees F.
2. Cream margarine and sugar, beating until fluffy. Stir in egg white and almond extract.
3. Gradually stir in flour, baking soda, and cream of tartar. Shape into 1/2 inch balls.
4. Arrange on a non-stick cookie sheet at least two inches apart. Top each cookie with an almond slice.
5. Bake for 8-10 minutes until lightly browned. Cool for three minutes, then use a metal spatula to move cookies to wire racks to cool.
Nutrition
Per serving (2 cookies): 90 calories, 2g protein, 4g fat, 10g carbohydrate, 49mg sodium
EXCHANGES: 1 STARCH
CARB COUNTING: 1 CARB

Frannie answers:

Try the SPLENDA website. Www.splenda.com and look for recipes there.
They make a product especially for baking. I don’t know what the equivalents are with other artificial sweeteners, but definitely NOT cup for cup. Think about it…1 small packet is supposedly equal to 1 big teaspoon. Measure it out for yourself. If you do cup for cup, whatever you’re baking will be horribly sweet!

Frannie answers:

DIABETIC, LOW-FAT BABY SHRIMP &
TARRAGON MUSTARD D

2 tablespoons dijon mustard
1 teaspoon lemon juice
1 1/2 teaspoons white wine vinegar
2 tablespoons fresh tarragon, chopped, or 2 teaspoons dried tarragon, crushed
1 cup baby shrimp
1/2 cup sour cream

Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour ceram. Blend well. Cover and chill. Makes 10 servings. Calories…53…Fat…3 g…Carbs…1 g…Protein…5 g… Sodium…79 mg…Fiber…0 g. Points…1.

AND FOR DESSERT

DIABETIC KEY LIME PIE

1 (13 oz.) can evaporated skim milk
2 tsp. Vanilla
2 env. Plain gelatin
1/3 c. Lime juice, strain if fresh
1 c. Boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring

Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.