Cakes, Brownies and Frosting

Butterless, Eggless, Milkless Cake 1 cup brown sugar 1 ¼ cups water 1/3 cup shortening 1/3 cup raisins 1/2 teaspoon nutmeg 2 teaspoons cinnamon ½ teaspoon ground cloves 1 teaspoon salt ----------------------------------------------- 1 teaspoon soda 2 teaspoons water 2 cups flour 1 teaspoon baking powder Bring to a boil the first eight ingredients. Cool. Add remaining ingredients and mix together. Bake in an 8 x 8 pan at 350 degrees until a toothpick comes out clean. (Mom didn't write a time so I would start checking at 20 minutes but I'm guessing it would take 30-40 minutes to be done.) (It's a small cake so you don't have to worry about lots of leftovers!) ***I haven't made this for quite a while and now I would try to make it healthier. I would use Splenda brown sugar. I would try using unsweetened applesauce or a fruit purée that is sold to replace fats in baking to replace all or part of the shortening. I would replace a good part of the flour with whole wheat, almond or soy flour. I have done all of these things in other recipes and the outcome was good so I have no reason to think that it wouldn't work for this one!*** Sugar Free Applesauce Cake Yields: 12 servings 3 eggs 1/4 cup vegetable oil 1 cup unsweetened applesauce 1 cup frozen apple juice concentrate, thawed 2 1/4 cups all-purpose flour 1 tablespoon baking soda 1 teaspoon ground ginger 1 1/2 cups ground almonds 2 Macintosh apples - peeled, cored and finely chopped 1 (8 ounce) package cream cheese 3 tablespoons unsweetened apple butter 2 tablespoons frozen apple juice concentrate, thawed Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan. Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate. Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting. Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate. ALL RIGHTS RESERVED © 2005 Allrecipes.com Sugarless Applesauce Cake Yields: 12 servings 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups unsweetened applesauce 3/4 cup brown sugar twin 2 eggs 1 teaspoon vanilla extract 1/2 cup raisins Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4 inch loaf pan with cooking spray. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. Beat the eggs until light and add sugar twin. Add applesauce and vanilla. Add flour mixture and beat until smooth. Fold in raisins. Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for about an hour, or until a toothpick inserted into cake comes out clean. ALL RIGHTS RESERVED © 2005 Allrecipes.com 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 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 Sweet Icing 1 cup of powdered sugar (whip together 1 cup of Splenda bulk with 2 and 1/2 tablespoons cornstarch until mixture is very fine and fluffy. - this will taste WEIRD plain!) 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency. Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency. With a teaspoon, drizzle ribbons of icing over tops of cookies. 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 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 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 Preheat oven to 350*. Combine all ingredients 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. 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 Amazing Fluffy Cream Cheese Peanut Butter Frosting This frosting is just what the heading says, amazing! (prep time includes whipping the cream) 1 (8 ounce) package cream cheese, softened 1 cup smooth peanut butter 1-1 1/2 cup powdered sugar (icing) 1 tablespoon Butter Flavor Crisco or butter, softened 1 teaspoon vanilla 1 cup real whipping cream (WHIPPED) (3 cups frosting) (frosts two 13x9" cakes) In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistency), butter and vanilla; beat until smooth. Fold in whipped cream. Gently spoon on cake. Calories 1241 (all 3 cups) Calories from Fat 930 (74%) Amount Per Serving %DV Total Fat 103.4g 159% Saturated Fat 45.5g 227% Polyunsat. Fat 14.5g Monounsat. Fat 38.2g Trans Fat 0.0g Cholesterol 194mg 64% Sodium 649mg 27% Potassium 710mg 20% Total Carbohydrate 61.1g 20% Dietary Fiber 5.2g 20% Sugars 47.5g Protein 28.9g 57% Vitamin A 2183mcg 43% Vitamin B6 0.5mg 26% Vitamin B12 0.5mcg 7% Vitamin C 0mg 0% Vitamin E 9mcg 32% Calcium 149mg 14% Magnesium 142mg 35% Iron 2mg 14% Alcohol 0.5g Caffeine 0.0mg Carrot Cake 2 C. whole wheat flour 2 t. baking powder 1 1/2 t. baking soda 1 t. salt 2 t. cinnamon 3/4 cup canola oil 3/4 cup Splenda 2-3 TBSP. water 4 eggs 2 C. grated carrots 1 C. unsweetened crushed pineapple, drained 1/2 C. chopped walnuts Mix dry ingredients in large bowl. Add oil, Splenda, water and eggs: mix well. Stir in next 3 ingredients. Spoon into 3 9" layer pans sprayed with PAM or one 9X13" pan. Bake at 350* for 35 to 40 minutes. Cool in pans for several minutes: remove to wire rack to cool. Fill and frost with Cream Cheese Frosting. Cream Cheese Frosting 8 oz. cream cheese, softened 1/2 C. Smart Beat, softened 1 t. vanilla 2-3 TBSP. Splenda (or to your taste) 1/2C. chopped pecans Beat cream cheese and Smart Beat in mixer bowl til fluffy. Beat in Splenda to taste. Add vanilla and pecans: mix well. Store in refrigerator. ALMOND FLOUR POUND CAKE Yield: 12 servings 1 cup butter, at room temperature 1 cup Splenda, bulk - not packets 5 eggs 1/3 cup sour cream 2 cups almond flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1/2 teaspoon allspice 1 teaspoon vanilla butter nut extract Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and vanilla butter nut extract. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes Serve with SF cherry or apple pie filling and whipped cream. Per Serving: 187 Cal (82% from Fat, 6% from Protein, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g Carb; 0 g Fiber; 71 mg Calcium; 1 mg Iron; 271 mg Sodium; 147 mg Cholesterol Peanut Butter Brownies Brownie Layer 5 tablespoons butter 1/4 cup unsweetened baking cocoa 2 eggs 1/4 cup heavy cream 1/4 cup water 1 teaspoon vanilla extract 1/4 cup Splenda 1 teaspoon liquid saccharine 3/4 cup vanilla-flavored whey protein powder 2 tablespoons oat flour 1 tablespoon baking powder Peanut Butter Topping 1/4 peanut butter 3 tablespoons butter 2 tablespoons Splenda 1 egg 2 tablespoons vanilla-flavored whey powder Preheat oven to 350. Melt butter & stir in cocoa. Add the eggs, cream, water, vanilla, Splenda, & saccharine - mix well. Add protein powder, oat flour & baking powder & mix until well moistened. Spray 8x8 pan with nonstick spray. Pour batter into pan. Mix peanut butter, butter, Splenda, egg & protein powder together, & spoon the mixture on top of the brownie batter. Bake for 15 minutes - DO NOT OVERBAKE. YIELD: 16 brownies - each has 5 grams carbohydrates, 1 gram fiber, 12 grams protein. Big, Bad Black Bean Brownies Okay, this recipe does not sound very appetizing but it sounded interesting so I just had to try it. It's brownies that have no flour and are made with pureed black beans. I know it sounds questionable but I made them last night and they really are very good. They quell my sweet craving and are packed with fiber and protein and you really cannot tell that they are made with beans. *I don't drink coffee so instead of the coffee I just used one more tbsp of cocoa and I also added some DaVinci sugar free hazelnut syrup (one glug) and about a tsp of cinnamon and I excluded the nuts. I was pleasantly surprised at the result. When I took them out of the oven I couldn't wait and tried them while they were still hot and it tasted like a chocolate soufflé (very yummy) and once cooled they really taste just like regular brownies. Of course, I haven't had a regular brownie in a very long time so my memory may be a bit foggy! 1/2 cup butter 2 cups Splenda 6 tablespoons cocoa (I used Dutch-process cocoa) 1 tablespoon instant coffee powder* 4 eggs 1 cup pureed black beans (made from 1-15.5 ounce can black beans, drained and rinsed) 3/4 cup chopped walnuts (optional) Preheat oven to 350 degrees Fahrenheit. Beat together butter, Splenda, cocoa and coffee. Add eggs, one at a time, beating between additions. Beat in bean puree. Stir in nuts, if using. Pour batter into a 9 x 13-inch greased pan. Bake for 45 to 50 minutes. Cool completely and cut into squares.