Pillsbury Sugar Free Devil’s Food Cake
February 23, 2012 at 4:19 PM | Posted in baking, dessert, Egg Beaters, Pillsbury, Pillsbury Sugar Free | Leave a commentTags: Cake, Chocolate, Cooking, Devil's food cake, Flavor, MONOCALCIUM PHOSPHATE, SODIUM STEARATE, Sugar substitute
It had been a while since I had baked a cake and Mom and Dad had been wanting one. Plus Mom’s been down with the flu so what better time than now to make the cake to cheer her up a bit. I used Pillsbury Sugar Free Devil’s Food Cake and Pillsbury Sugar free Chocolate Fudge Icing. In preparing the cake I used Extra Virgin Olive Oil as my Oil and instead of 3 Eggs I used Egg Beaters instead, 3 – 1/4 cups equal 3 Eggs. I also added a Jello Sugar free Chocolate Pudding Cup to the Cake Batter. Adding Pudding to any type of cake, brownie or any other baked item will give you a very moist cake, always use Sugar Free Pudding.
The cake bakes at 325 degrees for about 36 minutes. Before icing make sure your cake is completely cooled down before icing
your cake, goes on very smoothly when cooled. The Sugar Free Icing is delicious, a nice smooth and thick icing. The Pillsbury Cake along with the Icing makes a fantastic delicious cake. The cake itself is 220 calories and 29 carbs and the icing is 100 calories and 16 carbs per serving. I always slice my pieces to half serving size. Goes great with a scoop of Breyer’s Carb Smart Vanilla Ice Cream!
Pillsbury Sugar Free Devil’s Food Premium Cake Mix
Nutrition Facts
Serv Size 1/12 package (38g mix)
Servings Per Container 12
Calories 120
Calories from Fat 30
Calcium 4%
Iron 10%
Thiamin 8%
Riboflavin 4%
Niacin 4%
Folic Acid 6%
Amount/Serving % Daily Value
Total Fat 3.5g 5%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 6%
Sugars 0g
SugarAlcohol 14g
Protein 2g
Ingredients:
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTITOL, COCOA PROCESSED WITH ALKALI, PARTIALLY HYDROGENATED SOYBEAN OIL, BAKING POWDER (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: PROPYLENE GLYCOL MONOESTERS, MONO AND DIGLYCERIDES, SALT, XANTHAN GUM, CELLULOSE, NATURAL AND ARTIFICIAL FLAVOR, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CELLULOSE GUM, SODIUM CASEINATE, POLYSORBATE 60, ACESULFAME POTASSIUM (NON NUTRITIVE SWEETENER), SODIUM STEARATE, SUCRALOSE (NON NUTRITIVE SWEETENER), DATEM, RED 40, TBHQ AND CITRIC ACID (ANTIOXIDANTS).
Kosher Information: D
Sugar Free Cupcakes
December 14, 2011 at 11:11 AM | Posted in baking, dessert, diabetes friendly, Egg Beaters, Pillsbury Sugar Free | 1 CommentTags: Carbohydrate, Dietary fiber, Dietary Reference Intake, Egg Beaters, Pillsbury Sugar Free, Saturated fat, Serving size, Sugar, Trans fat
My parents are going to their Senior’s Church Christmas Party today so I made some cupcakes for them to take. I used Pillsbury Sugar Free Cake mix and Sugar Free Frosting. I made them with the Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix and topped them with Sugar Free Vanilla Frosting and Red and Green Sprinkles. I used Egg Beaters instead of Eggs and added a Snack Cup of Sugar Free Vanilla Pudding. Adding Pudding to any Cake Mix really makes it moist. I left the Nutrition info on both below.
Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
Nutrition Facts
Serving Size: 1/12 package (38g mix)
Amount per Serving
Calories 120
Calories from Fat 31.5
% Daily Value *
Total Fat 3.5g
5%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 250mg
10%
Total Carbohydrate 29g
9%
Dietary Fiber 1g
4%
Sugars 0g
Protein 2g
4%
Sugar Free Vanilla Frosting
Nutrition Facts
Serv Size 2 Tbsp (30g)
Servings Per Container About 14
Calories 100
Calories from Fat 60
Amount/Serving % Daily Value
Total Fat 6g 9%
Saturated Fat 1.5g 8%
Trans Fat 2g
Cholesterol mg %
Sodium 60mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 14%
Sugars 0g
SugarAlcohol 10g
Protein 0g
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