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Caramel Praline Cake Butter Busters

Author/Submitted by:
Servings: 14
Categories: Cakes / Desserts / Low-Fat/Low-Cal

Ingredients:
    CAKE
1/2  c  Sugar
    OR
1/4  c  Sugar
    AND 3 pk Sweet 'n Low
1  c  Light brown sugar
    OR
1/2  c  Light brown sugar
    AND
2  ts  Sweet 'n Low Brown
2 1/4  c  Self rising flour
1  t  Lite salt, optional
1/2  c  Liquid Butter buds or
    -Promise Ultra fatfree
    -margarine
1  c  Skim milk
1/2  c  Egg Beaters PLUS
1  ea  Egg white
1  ea  Tb vanilla
1  t  Baking powder
    FROSTING
2  ea  Egg whites
1 1/2  c  Light brown sugar
    OR
1  c  Light brown sugar
    AND
2  ts  Sweet 'n Low Brown
1/2  ts  Cream of tartar
1  ea  Tb light corn syrup
1/4  c  Grape Nuts Cereal, optional
    -topping
1/3  c  Water
3/4  c  Fluff
    -----CAKE-----

Directions:
Alll ingredients should be at room temperature. Preheat oven to 325F. Spray a bundt pan with a nonfat cooking spray. Cream Butter Buds, sugars, Egg Beaters, and beaten egg white. Add flour, salt, and baking powder to creamed mixture. Add skim milk, a little at a time, blending with hand mixer. Beat until smooth. Stir in vanilla. Beat again for about 3 minutes on medium speed. Pour into bundt pan and bake 45 minutes to an hour, checking after 45 minutes. Cool completely. Frosting: Combine egg whites, sugar, cream of tartar and corn syrup and water in top of a double boiler over boiling water. Beat until stiff peaks form, scraping pan occasionally, about 5 mintues. Remove from heat. Add fluff and bet until you reach desired consistency. Sprinkle with Grape-Nuts if desires. Per sugar serving: 267 cal., 0.2g fat (1%), 0mg chol., 0g fiber, 4g pro., 63g carb., 337mg sod. Per S&L serving: 207 cal., 47g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95. Submitted By CAROLYN SHAW On 02-28-95 (1349)


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