Watergate Cake*
Source of Recipe
JoAnna Lund
List of Ingredients
Watergate Cake
2 1/2 cups Reduced Fat Bisquick
3 c Splenda*
1 1/2 tsp. baking powder
1 tsp. baking soda
1 (4 oz. pkg) sugar free instant pistachio pudding
1/4 c. No Sugar Added Musselman's applesauce
1/2 c Land o Lakes sour cream*
1 c Diet Mountain Dew
2 eggs or equivalent in egg substitute
1/4 c. mini chocolate chips
2 Tbsp. plus 2 tsp. I Can't Believe It's Not Butter Light Margarine
2 squares unsweetened chocolate
2 tsp. vanilla
Preheat oven to 350*. Spray a 9x13 inch cake pan with butter flavored spray.
In a large bowl, combine baking mix, 1/2 c Splenda, baking powder, baking soda and dry pudding mix. Add applesauce, 1/4 c. sour cream, Diet Mountain Dew and eggs. Mix well using wire whisk. Gently stir in chocolate chips. Spread batter into prepared pan. Bake 20-25 minutes or til tested done. Place cake on wire rack. Meanwhile in a medium saucepan melt margasrine and unsweetened chocolate. Remove from heat. Stir in remaining 1/4 c. sour cream. Add remaining 2 1/2 c Splenda and vanilla. Mix well to combine. Evenly drizzle warm mixture over partially cooled cake. Continue cooling for at least 30 minutes. Cut into 12 servings. Refrigerate leftovers.
Serves 12- Each serving equals:
HE: 1 Br, 1/3 Fa, 1/4 Pr, 3/4 Sl, 10 OC
195 calories, 7g Fat, 5g Pr, 28g Ca, 467mg So, 74mg Cl, 1g Fi
DIABETIC: 1 1/2 St/Ca, 1/2 FaRecipe
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