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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Recipe Summary

Servings:
14
Yield:
1 - 13 x 9 inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 13 x 9 inch cake pan.

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  • 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.

  • Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into squares.

Nutrition Facts

164 calories; protein 2.7g 5% DV; carbohydrates 28.6g 9% DV; fat 4.3g 7% DV; cholesterol 0.1mg; sodium 258.3mg 10% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2011
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! Read More
(22)

Most helpful critical review

Rating: 2 stars
01/01/2004
Kind of dense and not alot of flavor. Read More
(32)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/01/2004
Kind of dense and not alot of flavor. Read More
(32)
Rating: 4 stars
01/25/2011
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! Read More
(22)
Rating: 3 stars
03/30/2013
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. Read More
(1)
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