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Caramel-apple Snack Cake

Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 86
Servings: 6
Categories: Cakes / Desserts

1  package  reduced-fat yellow cake mix
    --such as Snack Wells, 10.1 ounce
1  cup  canned apple pie filling, chopped
1/3  cup  water
1/4  teaspoon  apple pie spice
    --or ground cinnamon
1  large  egg, lightly beaten
    --or 1/4 cup egg substitute
    nonstick cooking spray
2  tablespoons  fat-free caramel sundae syrup

1. Preheat oven to 350 oF. 2. Combine first 5 ingredients in a bowl; stir well with a whisk. Pour into an 8 inch square baking pan coated with cooking spray. Place sundae syrup in a small zip-top plastic bag. Snip a tiny hole in 1 corner of a bag; drizzle syrup over batter. 3. Bake at 350 oF for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 6 servings. Note: Cake is sticky and cuts best with a plastic knife or sharp knife coated with cooking spray. Selections: 270 C. Per serving: CAL 277 (15 % from fat); PRO 3.1 g, FAT 4.5 g (sat 1.3 g); CARB 54.7 g; FIB 2 g; CHOL 35 mg; IRON 1.2 mg; sodium 352 mg; CALCIUM 68.8 mg.

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