Butter Cake 2 Low Fat Recipes

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

LIGHT PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack. , For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.

BUTTER CAKE 2 - LOW FAT

Steps:

• Preheat Oven to Moderate.
• Grease & line pan(s).
• Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
• Stir in flour & milk (in 2 batches).
• Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
• Let stand for 5 minutes, then turn onto wire rack.
• Serves 6-8.
• Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.

LOW SUGAR PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°F.
• Spray 13x9-inch cake pan with non-stick cooking spray.
• Sift together dry ingredients onto a large sheet of tin foil.
• In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
• Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
• Add chocolate chips and mix by hand.
• Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
• Set on wire rack to cool.
• Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
• While cake continues to cool, start on topping.
• For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
• Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
• Remove from heat and let sit for 5 minutes, stirring twice.
• Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
• To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
• Chill one hour before serving.
• *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.