Vanilla Rum Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 111.6
- Total Fat: 1.9 g
- Cholesterol: 21.9 mg
- Sodium: 90.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.9 g
- Protein: 16.2 g
View full nutritional breakdown of Vanilla Rum Cake calories by ingredient
Number of Servings: 24
Ingredients
-
4 1/2 c. Vanilla Protein Powder
3 tsp. baking powder
1 1/2 c. whole wheat flour
6 T. Enova Oil
3 tsp. Rum Extract
3 tsp. Butter Extract
3 tsp. Almond Extract
2 c. water
Directions
Spray 2, 8x12 in. brownie pans with non stick spray. Pre heat oven to 350 degrees.
Mix all together and spread evenly into pans. Bake 6 - 10 minutes depending upon your oven. Cool cake on cooling rack. Cut each pan into 12 squares and refrigerate.
Note - if you overcook them, they will be extremely dry! After 6 minutes, test every minute. Finished cake should be doughy but not runny.
Variation - You can use lemon extract and poppyseeds OR coconut oil in place of Enova oil and serve with pineapple. Extracts are FREE - so customize this to your liking!
Number of Servings: 24
Recipe submitted by SparkPeople user CHANA27.
Mix all together and spread evenly into pans. Bake 6 - 10 minutes depending upon your oven. Cool cake on cooling rack. Cut each pan into 12 squares and refrigerate.
Note - if you overcook them, they will be extremely dry! After 6 minutes, test every minute. Finished cake should be doughy but not runny.
Variation - You can use lemon extract and poppyseeds OR coconut oil in place of Enova oil and serve with pineapple. Extracts are FREE - so customize this to your liking!
Number of Servings: 24
Recipe submitted by SparkPeople user CHANA27.