Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 293.0
- Total Fat: 11.7 g
- Cholesterol: 4.6 mg
- Sodium: 79.3 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 2.6 g
- Protein: 5.0 g
View full nutritional breakdown of cake, doodle, low fat, low sugar, altered calories by ingredient
cake, doodle, low fat, low sugar, altered
Submitted by: SALEE100Introduction
diet version of Wes' mom recipe diet version of Wes' mom recipeNumber of Servings: 16
Ingredients
-
Cake body:
2 cups all purpose flour
2 tsp baking soda
1 cup sugar
1 cup splenda
1/2 cup egg whites
2 20 oz cans crushed pineapple with pineapple juice
Topping:
1/2 cup sugar
1 cup splenda
1/2 cup smart balance light
1 cup evaporated milk
1 cup chopped walnuts
1 cup shredded unsweetened coconut
1 tsp vanilla
Directions
Preheat oven to 350F. Lightly spray 9X13 pan with cooking oil. In a large bowl: combine flour, baking soda, sugar, splenda, egg whites, pineapple with juice. Pour into pan and bake for 35-40 minutes or until done. (may take close to an hour depending on oven).
In a small sauce pan, mix sugar, splenda, evaporated milk, smart balance light. Bring to a boil for 1 minute. Remove from heat and add nuts, coconut, and vanille. Pour over hot cake. Refrigerate until cold.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SALEE100.
In a small sauce pan, mix sugar, splenda, evaporated milk, smart balance light. Bring to a boil for 1 minute. Remove from heat and add nuts, coconut, and vanille. Pour over hot cake. Refrigerate until cold.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SALEE100.
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