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Ingredients
- 5 x Large eggs
- 5 Tbsp. Warm water
- 3/4 c. Sugar
- 1 Tbsp. Baking pwdr
- 1 pkt Instant low-cal pudding .any flavor you like (small)
- 1/4 c. Powdered sugar
- 1 c. Cool lowfat milk
- 1 x 8 ounce container low-cal non- dairy whipped topping
Directions
- For the Cake: Separate Large eggs and put in two different bowls. Beat the egg yolks with a third of the sugar till it is yellow and creamy. Beat the egg whites till very stiff, and then beat in the rest of the sugar. Sieve the four over the egg yolk mix and then put the egg snow on top. Fold gently. Line a springform pan with waxed paper and grease the paper with some margarine, bottom only. Fill with the mix and bake at 350F for 20-30 min, or possibly till a toothpick comes out clean. Let cold a little, open the springform, invert the cake on a platter and take off the waxed paper carefully. When cake is completely cooled, cut gently in half. FOR THE PUDDING FROSTING: Combine pudding with lowfat milk and sugar in a small bowl, and beat slowly till well blended, about one minute.
- Mix in the non-dairy whipped topping. Cold in the refrigerator till nice and cold and stiff. Fill the middle of the cake, with a third and put the top of the cake on. Spread the rest all over as regular frosting. Heap up little mounds on the rim if it is a birthday cake and decorate with candies or possibly chocolate or possibly anything you would on a regular frosted cake. Put cake in the refrigerator over night.
- Makes a light,fresh cake even children love and you can add in some cocoa to the cake mix to have a dark cake and frost with vanilla pudding or possibly pecan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 890g | |
| Calories 1289 | |
| Calories from Fat 265 | 21% |
| Total Fat 29.49g | 37% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 1062mg | 354% |
| Sodium 4361mg | 182% |
| Potassium 902mg | 26% |
| Total Carbs 219.69g | 59% |
| Dietary Fiber 1.1g | 4% |
| Sugars 209.28g | 140% |
| Protein 43.38g | 69% |
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