member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    CHERRY PUDDLE CAKE

    Source of Recipe

    Unknown

    CHERRY PUDDLE CAKE

    Exchanges
    Serves: 24

    1/2 c. margarine. Softened
    1/4 c. sugar
    Granulated Splenda equivalent to 3/4 c. sugar
    1/2 c. buttermilk
    Egg substitute equivalent to 4 eggs
    1 T. lemon juice
    1 tsp. vanilla extract
    2 c. flour
    1 tsp. baking soda
    1 can (20 oz.) light cherry pie filling
    Confectioners� sugar, �optional� OR Powdered Sugar Replacement (see �Make Your Own� Section)

    In a mixing bowl, cream the first 3 ingredients. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to creamed mixture.

    Pour into a 13-in. x 9-in. x 2-in baking pan coated with nonstick cooking spray. Use a knife to divide batter into 24 rectangles� spoon a small amount of pie filling into the center of each.

    Bake at 350-F for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners� sugar if desired.

    One serving (with powdered sugar replacement) equals: 109 calories�123 mg sodium�trace cholesterol�14 gm carbohydrate�3 gm protein�4 gm fat ++++ Exchanges: 1 starch�1 fat

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen | contact the ringmaster