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Donut Spice Cakes -- e-w

Source of Recipe

TOH Diabetic Cookbook 2005
Donut Spice Cakes -- e-w
Yield: 10

All-purpose flour

1 9-oz. pkg golden yellow cake mix
1/2 c. water
2 large eggs
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg

2 tsp. powdered sugar ** to cut carbs and calories use ‘sugar-free’ powdered sugar; using Splenda. See the ‘MakeYourOwn’ Section

Preheat oven to 350º. Spray 10 (4-inch) miniature Bundt Pans or miniature load pans with cooking spray; dust lightly with flour; set aside.

Combine cake mix and the next 4 ingredients in medium bowl. Beat 4 minutes with a mixer on HIGH speed. Spoon about 1/4-cup batter into each prepared pan. Bake 13 minutes or until a wooden toothpick inserted near the center comes out clean and cake springs back when touched lightly.

Remove pans to wire racks to cool 5 minutes. Remove cakes from pans. Sprinkle powdered sugar over tops. Serve warm or at room temperature.

1 cake equals: 127 calories…4 gm fat ( 1 gm saturated)…2 gm protein…21 gm carbohydrate…trace fiber…43 mg cholesterol…182 mg sodium +++EXC: 1-1/2 starch…1/2 fat +++WWP:3