Healthy Pillsbury Moist Supreme German Chocolate Cake w/ Frosting
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 215.4
- Total Fat: 11.1 g
- Cholesterol: 16.3 mg
- Sodium: 251.5 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 0.7 g
- Protein: 2.7 g
View full nutritional breakdown of Healthy Pillsbury Moist Supreme German Chocolate Cake w/ Frosting calories by ingredient
Introduction
This recipe includes cake and frosting in total count!Cake total Cals - 1,218.4
Frosting Cals = 931,6
Total Cals = 2,150.0 divide by # of servings??
Made 1 - 9" cake and cut into 10 pcs.- 215 per piece This recipe includes cake and frosting in total count!
Cake total Cals - 1,218.4
Frosting Cals = 931,6
Total Cals = 2,150.0 divide by # of servings??
Made 1 - 9" cake and cut into 10 pcs.- 215 per piece
Number of Servings: 10
Ingredients
-
CAKE
1/2 box (9.12 oz) Pillsbury Moist Supreme German
Chocolate Cake Mix only
1 Medium Egg
1/8 cup Egg Substitute
1 tbsp Canola Oil
1/2 cup + 1/8 cup Water
FROSTING
1/4 cup Country Crock Spread
1/2 cup Evaporated Fat Free Milk
1/2 cup Splenda / sugar substitute
1 egg yoke only
1/2 tsp Vanilla extract, imitation,
2/3 cup Flake Coconut Sweetened,
1 oz Chopped Walnuts
Directions
Cake Directions
1. Pre-heat oven to 350 degree F. Prepare 1 9in pan with cooking spray and dust with flour.
2. Blend cake mix, water, oil, egg and egg substitute in large bowl until moistened. Beat with mixer on medium speed for 2 minutes.
3. Bake for 30 to 35 minutes. Cake is done when toothpick inserted in center comes out clean. Allow cake to cool before frosting.
Frosting Directions
1. Melt country crock, add fat-free evaporated milk, splenda, egg yoke and vanilla in sauce pan.
2. Cook over medium heat until thick (about 12 minutes) stir continuously
3. Stir in pecans and coconut. Cool frosting before spreading on cooled cake.
Serving Size: 1/10 of 9" 1 layer cake frosted
Number of Servings: 10
Recipe submitted by SparkPeople user TLB1630.
1. Pre-heat oven to 350 degree F. Prepare 1 9in pan with cooking spray and dust with flour.
2. Blend cake mix, water, oil, egg and egg substitute in large bowl until moistened. Beat with mixer on medium speed for 2 minutes.
3. Bake for 30 to 35 minutes. Cake is done when toothpick inserted in center comes out clean. Allow cake to cool before frosting.
Frosting Directions
1. Melt country crock, add fat-free evaporated milk, splenda, egg yoke and vanilla in sauce pan.
2. Cook over medium heat until thick (about 12 minutes) stir continuously
3. Stir in pecans and coconut. Cool frosting before spreading on cooled cake.
Serving Size: 1/10 of 9" 1 layer cake frosted
Number of Servings: 10
Recipe submitted by SparkPeople user TLB1630.