Caramel-Apple Snack Cake (6 PTS) Recipe - Cooking Index
Caramel-Apple Snack Cake (6 PTS) Recipe - Cooking Index
| 1 | Reduced-fat yellow cake mix such as snack wells 10.1 ounce | |
| 1 cup | 146g / 5.1oz | Canned apple pie filling - chopped |
| 1/3 cup | 78ml | Water |
| 1/4 teaspoon | 1.3ml | Apple pie spice or ground cinnamon |
| 1 | Egg - lightly beaten (large) or 1/4 cup egg substitute | |
| Nonstick cooking spray | ||
| 2 tablespoons | 30ml | 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.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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