CAKE RECIPE??? ANYONE?

Hi all, my parents anniversary is tues. And I want to make a no sugar/low sugar cake... Does it exist? Thanks cybill

I was in the market the other day looking at stuff and saw a cake mix by Sweet n Low... Not sure how good it is but it was a mix... Also just got a cook book with a recipe for a almost flourless cake... Ill send the recipe when I get home if you would like.

Sugar-Free Carrot Cake 6 egg whites or 1 cup egg substitute 1 cup apple juice concentrate 2/3 cup canola or safflower oil 1/4 cup water 3 cups unbleached white flour 1 Tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 2 cups raisins 2 cups carrots (4-6 medium) Preheat oven to 350° F. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat to 325° F. for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting. Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal®, and mil****il powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.

Fresh Peach Cake butter flavored cooking spray 1 cup sifted cake flour 3/4 cup sugar free sugar replacement such as Splenda or One Spoon 1/2 tbsp. baking powder 1/4 tsp. salt 3 tbsp. canola oil 1 large egg, separated 1/4 cup egg substitute 1/4 cup water 3/4 tsp. vanilla extract zest of 1/2 orange 1/2 cup egg whites, at room temp. (whites of 4 lg. eggs or use refrigerated egg whites) 1/4 tsp. cream of tartar 1 1/2 cups sugar free, fat free whipped topping 1 lb. fresh peaches, peeled and sliced thin, covered with water and 1 tbsp. lemon juice until ready to use Preheat oven to 325ºF. Lightly coat a 9-in. cake pan with cooking spray. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix together, then make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well. In a large bowl, combine the 1 egg white with the additional 1/2 cup egg whites. Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture. Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely. Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve. Makes 10 servings. Per serving: 129 calories (28% calories from fat) 4 g protein, 5 g total fat (0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 21 mg cholesterol, 176 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

Diabetic Lemon Cheesecake 1 cup graham cracker crumbs 2 tbsp. light margarine, melted 3 (8-oz.) pkgs. low-fat cream cheese, softened 2 tbsp. all-purpose flour 1/4 cup sugar 3 tbsp. fresh lemon juice 3/4 cup egg substitute 1 (8-oz.) carton sugar-free, fat-free lemon yogurt Assorted fresh berries, optional Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. springform pan. Set aside. Beat cream cheese, flour and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil. Bake at 350ºF. for 60-70 min. or until center is almost set. Cool to room temperature. Refrigerate. Garnish with berries if desired. yield: 16 servings. Exchanges: 1-1/2 Fat, 1 Starch, 1/2 Meat Nutritional Information: (Calculated without berries) Serving Size: 1 slice, Calories: 178, Sodium: 330 mg, Cholesterol: 25 mg, Carbohydrate: 16 gm, Protein: 7 gm, Fat: 10 gm

Apple Crumb Cake vegetable cooking spray 1 cup (140 g) all-purpose flour 1/3 cup (50 g) rolled oats 1/3 cup (63 g) one-to-one sugar substitute 1/4 cup (35 g) brown sugar substitute 1 teaspoon (5 ml) ground cinnamon 1/8 teaspoon (0.6 ml) ground nutmeg 1/8 teaspoon (0.6 ml) salt 4 tablespoons (50 g) cold margarine, cut into small pieces 1/2 teaspoon (2.5 ml) baking powder 1/2 teaspoon (2.5 ml) baking soda 1/3 cup (80 ml) unsweetened apple juice 1 teaspoon ( 5 ml) vanilla extract 1/4 cup (60 ml) egg substitute 2 Braeburn apples, about 1 pound (480 g) total, peeled, cored, and chopped Preheat oven to 350º F. Lightly coat an 8-inch square baking pan with cooking spray. In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup. Combine the remaking flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples. Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm. Cut into 16 squares. Serve warm or cooled. Per serving: 88 calories (30% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 116 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

Easy Carrot Cake baking spray with flour 1 1/2 cups unbleached all-purpose flour 3/4 cup one-to-one sugar substitute 1/3 cup plus 1 tablespoon nonfat dry milk powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/8 teaspoon salt (optional) 1/2 cup canola oil 3/4 cup liquid egg substitute 1 large egg white 1 1/2 cups finely grated carrots 1/4 cup finely chopped pecans 1/4 cup currants 1 6-ounce can unsweetened crushed pineapple, drained frozen non-fat, sugar-free whipped topping, thawed (optional) Preheat oven 350° F. Coat an 10 inch spring form pan with cooking spray. Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well. Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple. Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice. If using, top with thawed whipped topping. Makes 16 servings Per serving: 155 calories (44% calories from fat), 4 g protein, 8 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 204 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1 1/2 fat

Cranberry Nut Tea Cake 1-3/4 cups all-purpose flour 1/2 cup sugar 2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup orange juice 1/3 cup plus 2 tablespoons canola or corn oil 1 large egg 1/2 cup fresh or thawed frozen cranberries, chopped 1/2 cup chopped walnuts 1 teaspoon grated orange zest 1 tablespoons powdered sugar Preheat the oven to 375° F. Prepare an 8-inch square baking pan with non-stick pan spray. Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest. Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack. Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares. Calories: 299 Protein: 4 g Sodium: 218 mg Cholesterol: 24 mg Fat: 16 g Carbohydrates: 35 g Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

Sugar Free Chocolate Zucchini Cake vegetable cooking spray 3 cups all purpose flour 1/2 cup Sugar Twin® Spoonable 1/2 cup unsweetened cocoa powder 1 tablespoon baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon cream of tartar 1/2 teaspoon salt 12 tablespoons reduced fat margarine, melted 1/2 cup liquid egg substitute 1/2 cup light sour cream 1 cup 2% low fat milk 2 teaspoons vanilla extract 6 large egg whites, beaten until soft peaks form 3/4 pound zucchini, unpeeled, trimmed and shredded Preheat oven to 350F. Lightly coat two 8 X 8 inch metal baking pans with cooking spray. In a medium bowl, sift together the flour, SugarTwin, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar and salt. In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites. Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to 3 days.

Eggplant Cake?! A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT! 1 (18 1/4 ounce) box yellow cake mix 1 (3 ounce) box vanilla instant pudding mix (4 serving size) 4 eggs 1 cup sour cream 1/4 cup vegetable oil 2 cups grated peeled eggplants 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon salt 12-16 servings 1 hour 10 minutes 15 mins prep Preheat oven to 350*. Combine all ingreients in a large mixer bowl. Beat at medium speed for 4 minutes. Pour into a greased and floured tube or bundt pan. Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake). Cool 15 minutes in pan and then remove and cool completely on wire rack. For mellowing of flavors, cover and store overnight. Sprinkle with confectioners' sugar before serving, if desired. Nutrition Facts Calculated for 1 serving (104g) Recipe makes 12 servings Calories 322 Calories from Fat 137 (42%) Amount Per Serving %DV Total Fat 15.3g 23% Saturated Fat 4.4g 22% Polyunsat. Fat 4.8g Monounsat. Fat 5.2g Trans Fat 0.0g Cholesterol 79mg 26% Sodium 443mg 18% Potassium 118mg 3% Total Carbohydrate 42.1g 14% Dietary Fiber 1.0g 3% Sugars 25.8g Protein 4.8g 9% Vitamin A 209mcg 4% Vitamin B6 0.1mg 3% Vitamin B12 0.3mcg 5% Vitamin C 0mg 0% Vitamin E 2mcg 7% Calcium 92mg 9% Magnesium 10mg 2% Iron 1mg 5% Alcohol 0.0g Caffeine 0.0mg