We said adios to 62% of the fat and saturated fat, and 20% of the calories, while ensuring that this cake lives up to its name. We took the three types of milk and substituted their fat-free or reduced-fat versions. For an even lighter touch, use reduced or non-fat whipped frosting to top it all off.
4 eggs >
2 eggs plus 3 egg whites
sweetened condensed milk >
fat-free sweetened condensed milk
evaporated whole milk >
evaporated fat-free milk
whole milk >
fat-free (skim) milk or fat-free half-and-half
1 1/2 cups whipping cream plus 1/4 cup powdered sugar >
1 container (8 oz) reduced-fat whipped topping
Nutritional Highlights
350 (before)
280 (after)
16 g (before)
6 g (after)
8 g (before)
3 g (after)
15 min |
1 hr 55 min |
15 servings |
1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 1/4 cups water
1 tablespoon canola oil
2 teaspoons vanilla
2 whole eggs
3 egg whites
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated fat-free milk
1/2 cup fat-free (skim) milk or fat-free half-and-half
1 container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed
Sliced fresh strawberries, if desired
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
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2
In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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3
Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
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4
In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
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5
Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.
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Nutritional Information
1 serving:
Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 49g (Dietary Fiber 0g, Sugars 35g); Protein 6g
% Daily Value
Vitamin A 2%; Vitamin C 0%; Calcium 20%; Iron 4%
Exchanges
1 Starch, 2 Other Carbohydrate, 0 Milk, 1/2 Skim Milk, 1/2 Fat
Carbohydrate Choices
3
