Copycat Twinkies

Ingredients
Cake:
16-Ounce Box golden pound cake mix (disregard mix instructions)
4 egg whites
2/3 cup water

Filling:
2 tsp Butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drop lemon extract

Instructions
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)

Preheat oven to 325 degrees F.

Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.

Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).

Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars while beating.

Add the evaporated milk, vanilla and lemon extracts.

Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.

Using the pastry bag, inject each cake with filling through all three holes.

Credits
From: Author Unknown

Devil's Food Cake

This rich chocolate recipe makes a decadent cake any chocolate lover will enjoy. Try it for dessert tonight.

Ingredients:
1 2/3 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups granulated sugar
1/3 cup margarine, softened
1 large egg, separated
1/4 cup light corn syrup
1 1/2 cups skim milk
2 egg whites
2 cups prepared light chocolate frosting

Method

Preheat oven to 350 F. Spray two 9" round cake pans with vegetable spray. On a sheet of waxed paper, combine flour, cocoa, baking powder, salt and baking soda. Mix well. In a large mixing bowl, using an electric mixer set on medium speed beat together sugar and margarine until light and fluffy. Beat in egg yolk and corn syrup. At a low speed, alternately beat in mix and flour mixture until combined. In another large mixing bowl, using clean beaters, beat egg whites on high speed until stiff, but not dry, peaks form. Fold beaten egg whites into batter. Spread batter into prepared pans, smooth tops. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Place pans on wire racks, cool for 10 minutes. Turn cakes out onto racks and cool completely.

Peanut Butter Pound Cake

Peanut butter makes this pound cake special. Add a peanut topping for a double nutty dose.

Ingredients:
For Cake;
1/2 C. Butter (1 Stick), Softened
1/2 C. Creamy Style Peanut Butter
1 C. Sugar
1 Tsp Vanilla
1 Tbsp Milk
4 Eggs
2 C. All-Purpose Flour
1/2 Tsp Ground Cinnamon
1/4 Tsp Baking Powder
For Topping:
1 Tsp Ground Cinnamon
1 Tbsp Sugar
1/4 C. Lightly Salted, Dry Roasted Peanuts, Crushed
Method

1. Preheat oven to 325 degrees. Grease a 9x5x3 loaf pan. 2. Cream butter, peanut butter, and sugar together 3. Add vanilla and milk; beat well. 4. Add eggs one at a time. 5. Sift together the flour, cinnamon, and baking powder, and stir into batter. 6. Pour batter into prepared loaf pan. 7. In a ziplock bag, pour in the 1/4 cup peanuts, and roll with a rolling pin to crush. Add the rest of the topping ingredients and sake well. Sprinkle over top of cake and pat gently to press the topping slightly into the top of the batter. 8. Bake in preheated oven for 1 hour, or until cake tests as done. Cool in pan for 10 minutes before removing to cooling rack. Let cool completely serving.
By Josie-Lynn Belmont

Black Devil's Food Cake (Low-Fat)

Ingredients
Vegetable oil spray
2 cup all-purpose flour, plus flour for dusting pan
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup fat-free or low-fat buttermilk
2 tablespoon vegetable oil
1 cup strong coffee

Instructions
Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.

In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.

Yield: 20 servings

Seven-minute frosting or a dusting of powdered sugar can dress up the top.

Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber.

Pumpkin Cake Roll

Pumpkin cake surrounds cream cheese filling in this luscious cake roll.

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup ground nuts
Filling:
1 cup powdered sugar
2 three-oz. packages of cream cheese 4 Tbs. margarine
1/2 tsp. vanilla
Method

Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with ground nuts. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, margarine and vanilla. Unroll cake; spread on filling and roll back up. Keep refrigerated.

Peerless Passover Pecan Cake

This cake makes for a great addition to your Passover celebration or as a dessert for any occasion.

Ingredients:
9 extra large eggs, separated
3/4 cup sugar
1/4 cup brown sugar
8 oz pecans, toasted and ground fine
3 1/2 tbsp matzo meal or 2 tbsp flour if not Passover
1/2 tsp salt
Topping:
1 1/2 cup whipping cream
2 tbsp caramel syrup, made with cane sugar
1 tsp vanilla
Method

Mix pecans, matzo meal, salt and set aside. Beat egg whites until stiff and set aside. Beat yolks until sunny yellow color (mousse thick) and add 1 cup sugar. Add nut mixture gradually. Fold in egg whites. Pour mixture into ungreased angel food pan. Bake at 350 degrees for 1 hour. Remove from oven immediately and invert to cool. Remove from pan and split cake horizontally into 2 layers. Frost and fill with whipped cream mixed with caramel syrup to taste, about 2 tbsp. This is available at Starbucks or other coffee stores. Add sugar to taste and add vanilla. Frost and garnish with pecans.

Notes: Kosher for Passover, but good enough for company all year.

Angel food Cake with Fresh Strawberry Sauce

An extra special low fat treat--angel food cake with strawberries and whipped topping.

Ingredients:
1 store bought angel food cake
1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
2-3 cups fresh sliced strawberries
1/2 cup water
1/2 cup Splenda
3 tablespoons cornstarch
1/2 teaspoon lemon juice
1 container low-fat Cool-Whip thawed
Method

In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water. Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens. Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled. Top with cool-whip.

Notes: This is so refreshing and very low fat. The angel food cake is fat free. The other ingredients are very low.

Chicken Jalapeno Rolls

Chicken breasts are filled with a mixture of cream cheese, cheddar cheese, and jalapeno pepper. It's served with jalapeno jelly for dipping.

Ingredients:
4 skinless, boneless chicken breast halves
8 oz. cream cheese
1/4 cup grated cheddar cheese
1 jalapeno pepper, seeded
Salt and pepper
4 eggroll wrappers
Jalapeno pepper jelly
Olive oil
Method

In food processor, mix cream cheese, cheddar, and jalapeno until smooth. Butterfly breasts and pound thin. Spread 1/4 of cheese mixture down center of each breast. Roll up, folding ends in. Secure with tooth picks. Saute on medium-low heat in nonstick pan using a little olive oil. After juices run clear, remove from pan and roll up in egg roll wrappers. Cook in a little more oil until crunchy. Serve with jalapeno jelly on the side for dipping.

Spring Flower Cake

Clever cuts and fresh strawberries can make a plain angel food cake look just like a blooming flower.

Ingredients:
1 cup Baker's Angel Flake Coconut 2 drops food coloring, any color 1 pkg. (10 oz.) store-bought prepared round angel food cake
1 cup thawed Cool Whip Whipped Topping
3 cups halved strawberries
Method

Toss coconut with food coloring until evenly tinted; set aside. Place cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon 3 cups halved strawberries into center of "flower." Store leftover cake inSubmitted By: goofydoo@hotmail.com refrigerator.

Classic Angel Flake Coconut Cake

Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.

Ingredients:
1 pkg. yellow cake mix
7 oz pkg flaked coconut, divided
1 C cold milk
1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
1/4 C powdered sugar
1-8 oz tub whipped topping, thawed

Method
Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour.

Atkins Coconut Layer Cake Recipe

Ingredients
8 eggs
3/4 cup sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
2/3 cup Atkins Bake Mix (or substitute)
1/2 cup unsalted butter, melted and cooled
6 egg whites
3/4 cup sugar substitute
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2/3 cup unsweetened shredded coconut

Instructions
Heat oven to 350 degrees F. Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat eggs, sugar substitute and extract until ribbons form, about 5 minutes.

In three additions, sift bake mix over egg mixture; fold in with a rubber spatula to combine. Fold in butter. Pour batter into prepared pans.

Bake 22 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cool completely.

For frosting: In a double boiler or a bowl placed over simmering water, whisk egg whites, sugar substitute and salt until temperature reaches 130 degrees. Transfer whites to mixing bowl and beat on high speed until cool. Reduce speed to medium and beat in butter until well combined.

Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut; frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting. Pat remaining coconut over frosting.

Yield: 12 servings

Nutrition information per serving: 451 calories, 11 grams protein, 44 grams fat, 4 grams carbohydrate, 2 grams fiber, 229 milligrams cholesterol, 165 milligrams sodium

Credits
Recipe from: Dr. Atkins' New Diet Cookbook: With Dr. Atkins' New Carbohydrate Gram Counter by Robert Atkins and Fran Gare (M. Evans & Co.)