Dear Jeanne: This is a light, refreshing cake that I like to make when it's warm outside. Can you help me lessen the fat and calories? Thank you.
— Melissa, Sarasota, Fla.
Dear Melissa: This is a recipe that people seem to really like; it is deceptively "light," and it is nice to have it actually be lower in fat so it's as light as it tastes!
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.
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ORANGE PINEAPPLE CAKE
CAKE:
1 box yellow cake mix
4 eggs
3/4 cup oil
1 small can (10 ounces) mandarin oranges, with juice
TOPPING:
1 carton (8 ounces) whipped topping
1 box (6 ounces) instant vanilla pudding
1 small can (10 ounces) crushed pineapple, with juice
For the cake, in a large bowl, beat together all ingredients according to the directions on the cake-mix box. Pour the batter into a 9-by-13-inch cake pan. Bake at 350 F for about 25 minutes, or until done. Let cool. For the topping, mix all ingredients together and frost the cake. Chill in the refrigerator.
Makes 12 servings.
LIGHT ORANGE PINEAPPLE CAKE
CAKE:
1 box yellow cake mix
1 cup liquid egg substitute or egg whites
2 tablespoons canola oil
1 can (10 ounces) mandarin oranges, with juice
3 tablespoons water
TOPPING:
1 box (1 ounce, 4-serving size) instant sugar-free vanilla pudding mix
1 can (10 ounces) crushed pineapple, with juice
1 carton (8 ounces) fat-free frozen whipped topping, thawed
1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.
2. For the cake, in a large bowl, beat together the cake mix, egg substitute or egg whites, oil, oranges with juice, and water. Beat for two minutes with a mixer on high speed. Pour the batter into the prepared pan, and bake for about 25 minutes, or until the edges are lightly browned and a sharp knife inserted into the center comes out clean. Cool on a rack.
3. For the topping, in a medium-size bowl, fold the pudding mix and pineapple into the whipped topping. Spread immediately over the cooled cake. Cover and refrigerate.
Makes 12 servings.
Each serving contains approximately: Original Recipe: 464 calories; 24 gm fat; 72 mg cholesterol; 491 mg sodium; 58 gm carbohydrates; 4 gm protein; 1 gm fiber. Revised Recipe: 275 calories; 7 gm fat; 1 mg cholesterol; 362 mg sodium; 48 gm carbohydrates; 4 gm protein; 1 gm fiber.