Cakes

[Apple]

Miss Rigby's Parsnip Cake

2 cups sugar
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
4 eggs, slightly beaten
2 tsp vanilla
1 cup cooking oil
3 cups grated parsnips

Sift dry ingredients. Add eggs, oil and vanilla and mix well. Stir in grated parsnips.
Bake in greased 9x13 pan for 40 minutes at 350.

MissRigby's notes:
If you like, you can substitute a half cup of applesauce for half the oil and use egg substitute instead of fresh eggs. This is a very moist cake, and I usually didn't frost it at all or else used a light caramel glaze. Might be good with a glaze using coffee as the liquid?

ETA: I made this today (01/09/11) using the half oil/half applesauce suggestion. Very yummy

[Apple]

ChocolateLover's Red Velvet Cheesecake

If you love both red velvet cake and cheescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.
Yield: Makes 8 to 10 servings

Ingredients
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Preparation
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

[Apple]

From Morrobaymom

Sharing recipes seems to be quite popular, and there appear to be many excellent, creative cooks in Smart Spending... so I hope no one minds if I start a thread specifically for sharing of fabulously frugal recipes and ideas. Molly asked me about cooking with lavender, and I didn't want to post this in the gardening thread, but I have an easy, frugal recipe for lavender cake. For diabetics, it's easily adaptable since it uses a boxed cake mix, and there are some reduced sugar mixes available now. I bought 4 the other day, using coupons, which are Pillsbury brand--2 chocolate and 2 golden vanilla. Lavender grows in my garden, a neighbor brought over a bag of lemons recently, and at 99 cents per box, this is very low cost (for me) + my DH can eat it!

Luscious Lavender Cake

1 box golden vanilla cake mix
1/2 teaspoon baking soda
1 rounded teaspoon dried lavender blossoms
3 eggs
1/3 cup canola oil
3/4 cup cold water
juice of one lemon

Preheat oven to 350 degrees and prepare a 13 X 9 inch baking dish with cooking oil spray. Place cake mix, baking soda and lavender into a mixing bowl and stir to combine. Add eggs, oil, water and lemon juice. Beat at low speed of mixer for for one minute. Beat at medium speed of mixer for two minutes (this will make a very fluffy batter). Pour batter into pan, spread evenly, and bake at 350 degrees for approximately 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool. This cake is excellent unfrosted with fresh berries or fruit on top and a dollop of light whipped topping. You can also sprinkle the top of the cooled cake with powdered sugar if desired. Makes 12 servings.
Happy Spring!

More of Morro's notes: As an alternative for the above recipe, you can eliminate the lemon juice and substitute 1/2 teaspoon of baking powder for the baking soda. The idea is for a lighter, still moist cake. Egg beaters can also be used in place of whole eggs. If you eliminate the lemon juice, you'll want to add 1/4 cup of additional cold water (one full cup). This can also be baked in round cake pans, but you'd need to reduce the baking time by about five minutes.

[kadee]

from k65....

Amish Friendship Cake DO NOT EVER REFRIGERATE THIS AT ANY TIME! Can refrigerate or freeze cakes after they are baked.

Initial Starter (have to have a starter to get the fruit going - fermenting)

Day 1 thru day 14
1 C cubed pineapple (drained)
1 C sugar
2 T brandy
Combine in a gallon GLASS jar (I have an old pickle jar). Let it set for 2 weeks. Cover loosely w/foil with a wooden spoon inserted into the jar (on edge of opening) (foil around the spoon also). Stir daily - DO NOT REMOVE FOIL OR SPOON!

Day 15
Add
1 C maraschino cherries including juice
1 C sugar
2 T brandy
Let it set for 2 more weeks, stirring daily

Day 30
Strain fruit from juice using plastic strainer (DO NOT USE METAL) into a plastic bowl. The resulting "juice" is the starter for your Friendship Cake. Pour into pint containers.
Fruit can be discarded or used over ice cream or cottage cheese. Or any other way you can think of! Just remember that it is fermented...be careful giving it to children.


Cake...

Day 1
Pour one pint of starter into a GLASS gallon jar. Add one large can of sliced peaches (16 oz. or larger) and it's juice (cut each peach slice into 4 pieces). Add 2 1/2 C sugar & stir every day for 10 day. Cover the jar with a saucer and leave it sitting out @ room temperature.

DO NOT COVER TIGHT OR REFRIGERATE!!!!!!!!!!!!!!!!!!!!!!!

Day 10
Add one 16 oz. can of chunk pineapple & it's juice. Cut each chunk in half. Add 2 1/2 C sugar. Stir every day for 10 days. Your color has changed & your fruit will foam when it is stirred.

Day 20
Add 2 small jars of maraschino cherries (10 oz. sz.), slice each cherry in half. DO NOT ADD JUICE FROM THE CHERRIES!!! Add 2 1/2 C sugar & stir every day for 10 days. The cherries will give you juice back it's pink color.

Day 31...You are ready to bake your cakes. You will need ingredients for 3 cakes (tube pans).

You need....

3 boxes Duncan Hines Butter Recipe Golden cake mix
3 boxes vanilla INSTANT pudding
1 dz. eggs ( I use jumbos)
2 C vegetable oil (this is total...2/3C per box of cake mix)
3 C raisins
3 C coconut
3 C chopped walnuts
3 C chopped pecans

Now..
Drain the fruit into a large PLASTIC bowl. Pour juice into 3 pint jars. These are your new starters. One for you & 2 to share along with a copy of this recipe...hence FRIENDSHIP cake!

Preheat oven to 300º (if glass 275º). Grease & flour 3 tube pans or 6 loaf pans. (I use loaf pans)! You are actually making 3 cakes or 6 loaf cakes.

For one cake...Pour one box of cake mix, one box of pudding mix, 4 eggs & 2/3 C oil into a large PLASTIC mixing bowl...stir. Add 1 1/2C of drain fruit, stir. Use a spoon only ( I use a wooden spoon), NO electric mixer) Add 1 C raisins, 1 C coconut, 1 C walnuts & 1 C pecans & mix well. Turn into pan (1 tube or 2 loaf pans). Do this for each cake. All of these pans should fit into your oven at once...3 tubes or 6 loaf pans.
Bake @ 300º for 1 hr. & 25 min. I start checking with a toothpick @ about 1 hr. 15 min.
Cool in the pans for 15-30 min. Then turn out onto racks to finish cooling. Or serve NOW! I have kept them in the freezer for 1 yr. & you couldn't tell any difference.
I wrap each w/plastic wrap & then put 2 cakes into a gallon ziplock to freeze.

THEN, sit down & put your feet up! You deserve it after baking all of those!

I always get large serving bowls & put my raisins, coconut & both nuts in them so they are already measured for each cake as I mix it. I also put the drained fruit in cereal bowls so it is ready too!
They make great gifts.
I have kept the starter for as long as 3 yrs. without it going bad...after that YUCK! If you smell it you can tell easily. DO NOT REFRIGERATE the starters either...EVER!

[Apple]

morrobaymom
Message #27
03/10/10 01:44 PM

Morrobaymom's Low Fat, Low Sugar, Triple Chocolate Cheesecake

1 package (8 ounces) Low Fat or Nonfat cream cheese, softened
1 cup skim or 2% milk, fresh and cold
1 cup Light or Nonfat whipped topping, thawed
1 package (3.4 ounces) Fat Free, Sugar Free, instant chocolate pudding mix
1 chocolate cookie pie shell (you can make your own using any oreo-type cookies, including sugar free)
1/2 of a 3.5 ounce bar of very dark chocolate, pounded or crushed into very small pieces

Place cream cheese, milk and whipped topping into a full sized food processor and pulse until smooth. Slowly add pudding mix, pulsing to blend until creamy. Pour cream cheese mixture into pie shell and spread evenly. Sprinkle dark chocolate pieces on top, and refrigerate for at least one hour before serving. Top with a dollop of additional nonfat whipped topping if desired. Makes 8 servings.

note: shop sales & use coupons to keep your costs down, but this is a delicious cheesecake, is no bake, is very light on fat, sugar and calories per serving, and is a favorite in my household

[Apple]

morrobaymom
Message #1
07/24/10 12:37 PM

She (morro's mom) then gave me her recipe for a low sugar, low fat Key Lime Pie...

Easy, Diet-Friendly Key Lime Pie

1 prepared graham cracker pie shell
1 pkg. sugar free lime Jell-O + 2/3 cup boiling water
2 containers fat free lime flavored yogurt
1 small container cool whip light, thawed
Dissolve the Jell-O in boiling hot water and cool to room temperature. Beat in lime flavored yogurt and cool whip light. Transfer to the prepared pie shell and refrigerate until set (at least one hour).

[Mad Dawg Wiccan]

5 – Minute Chocolate Cake in a Mug


4 tblsp flour
4 tblsp sugar or Splenda
2 tblsp unsweetened cocoa
1 egg
3 tblsp milk
3 tblsp oil
Dash of vanilla extract
Pam for baking

Spray a large microwavable coffee mug with the Pam. Mix all ingredients until smooth. Microwave on HIGH (1000 watts) for three minutes. As it cooks, the cake may rise above the top of the mug; this is normal. Tip the cake out onto a plate and enjoy!

[angelbaby26]

I don't have a recipe... just a question

How long can you freeze unfrosted cupcakes so they'll still be good/moist when you thaw them to serve? My sis is getting married and I told her I'd do her cupcake cake and well her guest list has grown and grown and now the only way I'll be able to pull this off is if I bake cupcakes and freeze them. So, how much time can I buy myself by using my trusty freezer? Thank you SO much in advance!

[Honeylioness]

I am not sure how far ahead you want to start ... from what I have read and heard you should be fine up to three weeks in advance. I would recommend the following notes:

* Cupcakes MUST be at room temperature (i.e. completely cooled) before being wrapped and frozen.

* Many bakers Only freeze unfrosted cupcakes as some icings don't handle thaw and freeze well. However if you are using real buttercreme frosting I have frozen these with no problem.

* You can wrap them separately before putting into bags for the freezer (if unfrosted) OR

* Place them on a cookie sheet then pop the tray into the freezer for 10 minutes (or until the icing is hard) to stiffen them. Then you can put them all together inside a bag without them sticking together.

* Whether you wrap them separately or together make sure you get as much air as possible out of the bag/container

* Thaw them UPWRAPPED as keeping them wrapped will allow moisture and condensation to form turning the cake "gooey" and the icing will liquify. If they are all together in bags you will need to line them up on a table/counter to let them thaw.

* Depending on the temperature they should take 1-1.5 hours to be ready for decorating. You could take them out the night before and they can be decorated the next morning.

[Deleted]

Pig Eatin' Cake

1 18oz box butter recipe yellow cake mix (I use Duncan Hines Golden Butter Recipe)
1 8oz can mandarin oranges with juice
3 eggs
1/2 cup oil

1 16oz container Cool Whip, thawed
1 box instant vanilla pudding mix
1 16oz can crushed pineapple, drained

Combine cake mix, mandarin oranges, eggs and oil. Beat on medium speed for 4 minutes. Pour into three prepared 9" layer cake pans and bake at 350F for 20-25 minutes.

Mix Cool Whip, instant pudding mix and drained pineapple well and use to fill and frost cake.

Refrigerate until ready to serve. Refrigerate leftovers (as if!)


ETA: If you want to make this cake look pretty, drain another can of mandarin oranges and use the sections to make a flower design on the top of the cake.

I add the juice from the second can of oranges and the pineapple juice to my pitcher of oj. Tastes yummy.

[Deleted]

Reese's Cake

1 18oz chocolate cake mix
1 3.9oz pkg instant chocolate pudding mix
1 1/2 cup water
1/3 cup oil
3 eggs, slightly beaten
10 Reese's peanutbutter cups, broken into pieces

Preheat oven to 350F.

Mix cake mix, pudding mix, water, oil and eggs on low until combined. Then mix on high for 1 1/2 minutes. Add broken peanutbutter cups and stir in well.

Pour into prepared 9x13 cake pan or three 8" layer pans. Line the bottoms because this cake sticks.

Bake 9x13 cake for about 40-45 minutes until or cake tests done.
Bake layer pans about 25-30 minutes or until layers test done.


Frosting

3 TBSP creamy peanutbutter
3 1/4 cup sifted powdered sugar
1 8 oz pkg cream cheese, softened
1 8 oz container Cool Whip, thawed
6 Reese's peanutbutter cups, crumbled (they crumble easier when cold)

Mix peanutbutter, cream cheese and powdered sugar. Stir in Cool Whip and mix well. Frost cake, top with crumbled peanutbutter cups.

Store in fridge.

[Artemis Windsong]

Low Carb Chocolate Cake

Description: Moist Sugar Free, flour free Chocolate and Vanilla Layered Cake with Chocolate Cream Cheese Frosting
Ingredients: Ingredients:1 regular size can of unseasoned black beans rinsed and mashed, 5 eggs, 1/4 teaspoon cinnamon3 tablespoon pure vanilla extract, 6 tablespoons unsalted organic butter or canola oil, 1 cup splenda plus 2 teaspoons NuStevia or Truvia,6 tablespoons unsweetened cocoa powder,1 teaspoon aluminum-free baking powder,1/2 teaspoon baking soda.Chocolate Cream Cheese Frosting-2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese, 1/3 cup splenda or other sugar substitute of choice. ( or sweeten to taste.)1 teaspoon NuStevia, 2 teaspoons vanilla extract ( or real vanilla bean), 1 stick butter, 1 teaspoon cornstarch, add 1/4 cup cocoa powder plus 1/4 cup additional sweetner to the cornstarch and splenda bowl,1 tablespoon milk or cream to the cream cheese and butter ( Bring cream cheese and butter to room temperature. Next add vanilla mixture and beat until smooth and creamy. In a seperate bowl mix together cornstarch and splenda, add this to cream cheese mixture a tablespoon at a time, finally beat for about 2 minutes. For the Vanilla cake follow this recipe but use white beans and omit the cocoa powder and cinnamon.
How To Prepare: Preheat oven to 350 degrees. Spray a 9" cake pan with canola oil cooking spray, or just grease it with a thin layer of shortening.Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, Truvia and salt into a food processor or blender. Blend on high until beans are completely liquefied. No lumps! In a seperate bowl Whisk together cocoapowder, baking soda, and baking powder. Beat butter with sweetener until light and fluffy. Add remaining two eggs, beating for a, minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, Beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.Refridgerate 2-3 hours or let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for 2hours in fridge!! If you are stacking this cake, level the top with a long serrated knife. Frost and Serve! Yum! The gal who originally posted this recipe really knows her stuff!
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 6g net carbs
Preparation Time: 20-30 min
Effort (Easy, Average, Difficult): Average

[NancysSummerSip]

Chocolate Sin Cake (It's from Allrecipes, I admit it. But the photo with it was awesome. So chocolatey it was almost dripping).

Ingredients
Cake:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Frosting:
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
2.Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
3.Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
4.To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5.Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

[steff]

This message has been deleted.

[Apple]

Quick and easy cake

Take a box of cake mix (for a 9x13 size cake) and mix with a 12 oz can of pop. Bake as directed. No eggs, oil, water, just the mix and pop (apparently, any kind of pop will work--even diet). Turns out really moist.

[Deleted]

I found this recipe in a Woman's Day cookbook in about 1961-62.

Orange Rum Christmas Cake

1 cup butter
2 cups sugar, divided
grated rind of 2 large oranges and one lemon
2 eggs
2 ½ cups all-purpose flour
2 tsp. baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 cup chopped walnuts or pecans
juice from the oranges and lemon
2 TBSP rum

Cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in fruit rinds. Add sifted dry ingredients alternately with buttermilk, beating until smooth after each addition. Fold in nuts.

Pour into prepared 9” or 10” tube pan (I use a 12-cup Bundt pan and spray it with Baker’s Joy…it’s the only thing I’ve found that really keeps the cake from sticking). Bake at 350F about an hour or until it tests done.

Strain juices into saucepan; add remaining cup of sugar and rum. Bring to a boil, then turn heat down just until all the sugar has dissolved.

Remove cake from oven and pour syrup slowly over cake in pan, allowing cake to absorb syrup. Turn out on cake plate after all the liquid has been absorbed.

This cake needs to stand at least two days before serving. It will be very moist.

If buttermilk is something you don't ordinarily keep on hand, you can buy powdered buttermilk that keeps forever, and you can make it up as needed, or...you can simply add some lemon juice or vinegar to whole milk. I don't remember for sure, but it's like a tablespoon of either to a cup of milk.

[Forever Sunshine]

Oh, that sounds scrumptious, Miss Witchby! I printed it out and plan to make it soon.

[NastyWoman]

Thank MsR. That looks so yummy I just have to make it. Maybe for the Xmas lunch here at work

[Apple]

This year I made DS help make his birthday cake (from scratch) it was yummy

It's supposed to be a Trisha Yearwood recipe (if that means anything to anyone...)

A couple of my own notes:
The bake time says 35 minutes, but mine were almost over-baked at 25 minutes (it's a good thing to know your oven, mine tends to cook fast, even if I lower the temp--one of these days I should use a thermometer to get closer).

We were able to get the full half cup from just three large limes. We rolled them on the table a bit to try to "break" it up and make it more juicy. Then, right before we cut them, we microwaved them for a few seconds (15-30) to get even more juice out of them.

Also, we only had two round pans and a square one, so I did it that way and then cut the corners off the square cake to round it up--once it was covered with frosting you couldn't tell.

KEY LIME CAKE
1 3-oz package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
1/2 cup confectioners' sugar


1. Preheat the oven to 350¡ÆF. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes (**mine were done in 25 minutes). Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

1/2 cup (1 stick) butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners' sugar


1. Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

[Anne_in_VA]

Here's a wonderful cake my mom used to make for us.

Mom’s Lazy Daisy Cake

Preheat oven to 375°
Butter an 8” square pan

Cake

2 eggs
1 tsp vanilla
1 cup sugar
1 cup sifted all purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup hot (not boiling) milk
1 tablespoon butter

Beat the eggs and vanilla until thick. Beat in the sugar a little at a time until all is used.

Sift together the flour, baking powder and salt and then stir into the egg mixture.

Heat the mild with the butter and add into the batter and beat for 1 minute or until smooth.

Pour into an 8” square pan and bake for 25 minutes. Remove from the oven and frost with the following mixture.

Topping

3 Tbsp. melted butter
3 Tbsp brown sugar
2 Tbsp. cream
½ chopped nuts or coconut (I always used both)

Mix all together and spread over the cake. Place cake under the broiler and cook until the topping is lightly browned.

WATCH CAREFULLY AS IT WILL BURN VERY QUICKLY!

[Apple]

Eggnog Cake ("healthy" according to Taste of Home)

8 Servings
Prep: 25 min. Bake: 20 min. + cooling


Ingredients

3/4 cup reduced-fat eggnog
1/4 cup sugar
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup golden raisins
2 tablespoons chopped pecans

TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped pecans
2 cups reduced-fat vanilla ice cream, optional

Directions

In a large bowl, beat the eggnog, sugar, oil, applesauce and egg until well blended. In a small bowl, combine the flour, baking powder, salt and nutmeg; gradually beat into eggnog mixture until blended. Stir in raisins and pecans. Pour into a 9-in. round baking pan coated with cooking spray.

For topping, in a small bowl, combine the brown sugar, flour and nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with ice cream if desired. Yield: 8 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.


MY notes:
I read the reviews and decided to play with the recipe from the beginning (some reviews were great, some were bad). I added about a teaspoon or so of rum extract before I finished measuring the eggnog (so the final result was 3/4 cup) to give it more eggnog flavor.
I used 3 tablespoons of home made apple sauce so it was sweetened, and reduced the oil to one tablespoon (did not have canola oil, used a mix of vegetable oil and olive oil--some reviews said it was dry, olive oil tends to make cakes more moist)
Did not add raisins (bleh--only like those in trail mix)
did not have it with whipped cream OR ice cream
baked for 20 minutes with heat, turned the heat off for the last 5 (I know my oven bakes weird so I adjust everything for it)
the final result is very much like a coffee cake

Original recipe here: www.tasteofhome.com/Recipes/Eggnog-Cake-3?cpi=2&sort=2

One lady used splenda and changed the recipe even more than I did--her comments are in the reviews section, page 1 and 3

[Deleted]

[Deleted]

I don't know how to make my cake picture smaller.

[Apple]

I can't see it

Sometimes it gives you the option to make them smaller, but not always.

[Reckless Roselia]

Apr 26, 2011 15:22:18 GMT -5 Artemis Windsong said:

Low Carb Chocolate Cake

Description: Moist Sugar Free, flour free Chocolate and Vanilla Layered Cake with Chocolate Cream Cheese Frosting
Ingredients: Ingredients:1 regular size can of unseasoned black beans rinsed and mashed, 5 eggs, 1/4 teaspoon cinnamon3 tablespoon pure vanilla extract, 6 tablespoons unsalted organic butter or canola oil, 1 cup splenda plus 2 teaspoons NuStevia or Truvia,6 tablespoons unsweetened cocoa powder,1 teaspoon aluminum-free baking powder,1/2 teaspoon baking soda.Chocolate Cream Cheese Frosting-2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese, 1/3 cup splenda or other sugar substitute of choice. ( or sweeten to taste.)1 teaspoon NuStevia, 2 teaspoons vanilla extract ( or real vanilla bean), 1 stick butter, 1 teaspoon cornstarch, add 1/4 cup cocoa powder plus 1/4 cup additional sweetner to the cornstarch and splenda bowl,1 tablespoon milk or cream to the cream cheese and butter ( Bring cream cheese and butter to room temperature. Next add vanilla mixture and beat until smooth and creamy. In a seperate bowl mix together cornstarch and splenda, add this to cream cheese mixture a tablespoon at a time, finally beat for about 2 minutes. For the Vanilla cake follow this recipe but use white beans and omit the cocoa powder and cinnamon.
How To Prepare: Preheat oven to 350 degrees. Spray a 9" cake pan with canola oil cooking spray, or just grease it with a thin layer of shortening.Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, Truvia and salt into a food processor or blender. Blend on high until beans are completely liquefied. No lumps! In a seperate bowl Whisk together cocoapowder, baking soda, and baking powder. Beat butter with sweetener until light and fluffy. Add remaining two eggs, beating for a, minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, Beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.Refridgerate 2-3 hours or let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for 2hours in fridge!! If you are stacking this cake, level the top with a long serrated knife. Frost and Serve! Yum! The gal who originally posted this recipe really knows her stuff!
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 6g net carbs
Preparation Time: 20-30 min
Effort (Easy, Average, Difficult): Average

I'd love to try baking this cake. Thank you for the recipe.