CAKES!!! HELP!

Hannastyrbjorn

Hi y'all!

I know we are all suppose to lose weight (some of us maybe gain) and not for any of us a cake is a good way to achieve our goals - BUT- i have a birtday coming up and i LOVE cakes. Mostly to bake em but hey i can't say i don't like eating them. So here's my question.
What is your favourite filling? I need inspiration so just fire away!

all my sweet love!

dlaplume2

My aunt is allergic to chocolate and she makes a delicious one with Jelly and a cream cheese frosting.

Katybun3

Lemon buttercream Mmmmm!!

dspearsb

We always use fresh fruit like strawberries or bananas.

MichelleOnTrack

What about a cheesecake? And I do love some carrot cake--with no raisins, tho!

lexicalabrese

Make a flourless chocolate cake! They are gluten free, delicious, and so rich you'll really only be able to eat a little bit! They're great with fresh raspberries (which ARE good for you!) and a little ice cream, but no icing makes them a littllllle bit less sugary. Hope that helps

veniceit

I love a nice custard, lemon or chocolate cake.

Ven

lkm111

My cousin makes the best Italian Cream Cake. Not to be eaten but once a year - it is heavenly!

asj0901

This recipe is from Hungrygirl.com

Pillusbury Funfetti Cake+ Diet Cream Soda= Perfect and pretty Party cake

"Cake mix and diet soda? Awesome. Pretty colors? Also awesome. Fat slashed cake with beautiful dots of color? SIGN US UP! Stir together a can of diet cream soda with a box of funfetti cake mix. DO NOT ADD ANY OF THE OTHER STUFF THE BOX TELLS YOU TO ADD..... JUST THE SODA. Then simply bake according to package instructions, or until knife inserted into center comes out clean. Hooray for gorgeous guilt-free cake!" Per Serving (1/12th of cake) 180 Calories, 3.5g fat, 306 mg sodium, 36g carbs, <1g fiber, 23g sugar, 1g protein-- Points Plus value 5*

My hubbys favorite cake is funfetti so I was happy to find this. This will give you some wiggle room for frosting and filling.

I want to try it with a chocolate cake and a diet cherry Dr. pepper.... maybe topped with some reduced sugar cherry pie filling and some dark chocolate shavings.... Have a Happy Birthday!

Hannastyrbjorn

tnx to all of you! i love the cake inspiration you've given me

JennyJH

I love banana and walnut cake - perhaps not really low calorie but the banana and walnuts are healthyish.

Got a great recipe in a book somewhere but there are a few good ones on the net.

nmglay

This recipe is from Hungrygirl.com

Pillusbury Funfetti Cake+ Diet Cream Soda= Perfect and pretty Party cake

"Cake mix and diet soda? Awesome. Pretty colors? Also awesome. Fat slashed cake with beautiful dots of color? SIGN US UP! Stir together a can of diet cream soda with a box of funfetti cake mix. DO NOT ADD ANY OF THE OTHER STUFF THE BOX TELLS YOU TO ADD..... JUST THE SODA. Then simply bake according to package instructions, or until knife inserted into center comes out clean. Hooray for gorgeous guilt-free cake!" Per Serving (1/12th of cake) 180 Calories, 3.5g fat, 306 mg sodium, 36g carbs, <1g fiber, 23g sugar, 1g protein-- Points Plus value 5*

My hubbys favorite cake is funfetti so I was happy to find this. This will give you some wiggle room for frosting and filling.

I want to try it with a chocolate cake and a diet cherry Dr. pepper.... maybe topped with some reduced sugar cherry pie filling and some dark chocolate shavings.... Have a Happy Birthday!

I have to tell you I've had a similar cake (made with diet soda) a couple years ago...it was VERY good! This one sounds yummy but I'm a chocolate lover so the one with diet Dr. Pepper sounds like heaven to me! Whatever you chose, be sure you enjoy! HAPPY BIRTHDAY!!!

wriglucy

Ummm...rum cake

DHalaby73

How about this one..

Coconut Triple Layer Cake

We cut the fat by more than 50% in this cake. For a variation, use the Lemon Filling from the White Triple-Layer Cake between the layers.

Yield: 16 servings

Ingredients
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut
Preparation
Preheat oven to 350°.

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.

Nutritional Information
Calories:
298 (18% from fat)
Fat:
5.8g (sat 3.3g,mono 1.3g,poly 0.8g)
Protein:
4.4g
Carbohydrate:
57.3g
Fiber:
0.2g
Cholesterol:
8mg
Iron:
2mg
Sodium:
195mg
Calcium:
83mg

DHalaby73

Banana-Raspberry Cake with Lemon Frosting

Mashed ripe banana adds moistness. The frosting, with cream cheese as its base, is similar to that of a traditional carrot cake.

Yield: 14 servings (serving size: 1 slice)

Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)
Preparation
Preheat oven to 350°.

To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.

Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.

Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.

To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Nutritional Information
Calories:
289 (25% from fat)
Fat:
8g (sat 4.6g,mono 2.4g,poly 0.4g)
Protein:
4.5g
Carbohydrate:
51.7g
Fiber:
1.2g
Cholesterol:
60mg
Iron:
1mg
Sodium:
247mg
Calcium:
65mg

DHalaby73

Rum-Glazed Banana Cake

Yield: 16 servings

Ingredients
1 3/4 cups packed brown sugar
2/3 cup stick margarine, softened
3/4 cup egg substitute
1 cup mashed ripe banana
1/2 cup vanilla low-fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1 tablespoon stick margarine, melted
Preparation
Beat brown sugar and 2/3 cup margarine at medium speed of a mixer until light and fluffy. Add egg substitute, beating until well-blended.

Combine banana, yogurt, vanilla, and cinnamon in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.

Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.

Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.

Note: When using rum extract add 2 tablespoons skim milk to glaze.

Nutritional Information
Calories:
285 (27% from fat)
Fat:
8.7g (sat 1.7g,mono 3.7g,poly 2.7g)
Protein:
3.6g
Carbohydrate:
47.5g
Fiber:
0.9g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
180mg
Calcium:
67mg

MrsMills712

If it doesn't have to be healthy, my favorite filling is eggless cookie dough

theatr3geek

Fresh fruit! Good AND good for you

kenzielynnkane

I made a caramel apple upside-down cake that was delicious and was only 258 calories a serving when split between 12 people.