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Fast and Easy Low-Guilt Cake

Eleanor Johnson

Eleanor Johnson

Like it says -- a fast and easy cake you won't feel guilty about eating. You can serve with whipped topping and fresh fruit for a special treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 13 x 9 inch cake pan.
  2. In a large bowl, blend cake mix, water, egg substitute, vanilla extract and butter flavor on low speed until moistened. Beat on medium speed for 2 minutes.
  3. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into squares.
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Reviews

rlc7777
32

rlc7777

1/1/2004

Kind of dense and not alot of flavor.

CBILBAO
22

CBILBAO

1/25/2011

I modified this a bit ~ used the white cake mix, 1/2 c of applesauce, 1 c of water, the extracts listed and added 1 tsp of lemon extract and used 1/2 c egg whites instead of egg substitute. I baked for 35 minutes then poked with a fork and glazed with a mixture of 1/4 c sugar and 1/3 c lemon juice simmered until sugar was dissolved (poured over while cake was still warm). Good base recipe for something low-fat, thanks for sharing!

Sarah Jo
1

Sarah Jo

3/30/2013

I do not keep egg substitute on hand--what I did was use enough egg whites to equal a quarter cup, then added plain applesauce up to a half cup. This was okay. I frosted this with a whipped cream frosting (one tub whipped topping, one package sugar free cheesecake pudding, half cup lowfat milk) which helped it some. Even so, the family wasn't too enthused about the cake itself.

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