DIET COKE CAKE
1 box cake mix - any flavor
1 can diet soda - any flavor
Variations I've seen:
chocolate cake w/ diet coke
yellow cake w/ diet lemon-lime
Mix the dry cake mix with 10-12 oz of diet soda. (Do not use the egg or oil listed
on the box). Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray and
bake according to package instructions.
Some have said an entire can of pop makes the cake TOO moist ... 10 oz. seems
to be the least I've seen suggested.
1 box cake mix - any flavor
1 can diet soda - any flavor
Variations I've seen:
chocolate cake w/ diet coke
yellow cake w/ diet lemon-lime
Mix the dry cake mix with 10-12 oz of diet soda. (Do not use the egg or oil listed
on the box). Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray and
bake according to package instructions.
Some have said an entire can of pop makes the cake TOO moist ... 10 oz. seems
to be the least I've seen suggested.
Experiment yourself to find the best amount
for your taste.
--
Tip: Make sure to let the cake cook completely before you try to cut it. Because you aren't adding eggs, the cake will be tender and can tear if you cut it while it's warm. Some people have started adding 2 egg whites to the mix. It doesn't raise the points any (less than 1 point) but they report that the cake is firmer and rises better.
POINTS? You have to figure your points from the cake mix you use. Multiply the nutritional info on the box by the number of servings the box says you get (usually 12). Then divide by the actual number of pieces you cut or cupcakes you make. The points will vary widely depending on how much fat is in your cake mix. I made this cake with a Betty Crocker German Chocolate cake with 2.5 grams of fat per serving. It came to 4 points for 12 slices. That would have been 2 points per cupcake if I'd made 24.
for your taste.
--
Tip: Make sure to let the cake cook completely before you try to cut it. Because you aren't adding eggs, the cake will be tender and can tear if you cut it while it's warm. Some people have started adding 2 egg whites to the mix. It doesn't raise the points any (less than 1 point) but they report that the cake is firmer and rises better.
POINTS? You have to figure your points from the cake mix you use. Multiply the nutritional info on the box by the number of servings the box says you get (usually 12). Then divide by the actual number of pieces you cut or cupcakes you make. The points will vary widely depending on how much fat is in your cake mix. I made this cake with a Betty Crocker German Chocolate cake with 2.5 grams of fat per serving. It came to 4 points for 12 slices. That would have been 2 points per cupcake if I'd made 24.
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