Sunday, October 31, 2010

Not for the "Faint of Heart"...

I thought I'd do a little experimenting in the kitchen this afternoon...

I have a recipe for a Pumpkin Cake, that is really good and also happens to be low fat.  So with this recipe as the base, I decided to try an Almond Iced Spice Cake.  The "faint of heart" may cringe at my "special ingredient".  Hee hee. 

Almond Iced Spice Cake

  • 1 package spice cake mix (I used Duncan Hines)
  • 1 can (10 3/4 oz) condensed tomato soup (undiluted)
  • 2/3 cup sugar
  • 2 eggs
  • 3 egg whites (large)
  • 1/3 C water
  • 1/4 C unsweetened applesauce

  • 1 1/2 C confectioners' sugar
  • 1 teaspoon almond extract (more or less to your taste)
  • 1 to 2 T water (enough to get a good drizzle consistency)

  1. In large bowl combine all ingredients (except those for the glaze).  Beat on low for 30 seconds and then on high for two minutes.  Pour into a fluted "bundt" pan coated with cooking spray and lightly floured.
  2. Bake on 350 degrees for approximately 65 - 75 minutes (or until a toothpick or knife inserted near center comes out clean).  
  3. Cool at least 10 minutes before removing from pan.
  4. In small bowl combine ingredients for glaze.  Drizzle over cooled cake.
Yield:  14 Servings

This cake contains no added oil.  Keep in mind, while this is a low FAT recipe, that doesn't mean it's low SUGAR!


Joy in a little experimental cooking.  And, it tastes good too!