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Post by chief_cook2 on Nov 23, 2002 19:41:28 GMT -6
(Makes 16 servings)
2 eggs, separated 3/4 cups sugar 1/2 cup liquefied Butter Buds® Mix or butter or margarine 1/2 cup vegetable oil 1 teaspoon Sweet 'N Low®<br>1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 2 cups peeled, chopped apples 1/2 cup chopped walnuts 1/2 teaspoon ground cinnamon
Preheat oven to 325°F. In medium-size bowl, stir together egg yolks, sugar, and baking soda. Stir liquid ingredients into dry ingredients. Stir in apples, walnuts and cinnamon just until blended. In large bowl with mixer at high speed, beat egg whites until stiff but not dry; fold into batter. (Batter will be thick.) Spoon into 8" x 8" x 2" glass baking dish. Bake 30 minutes or until knife inserted in center comes out clean.
Per serving: Calories 200, Carbohydrate 25 grams, Protein 3 grams, Fat 10 grams, Sodium 105 mg, Cholesterol 34 mg.
Diabetic Exchanges: Fruit 1/2, Bread 1, Fat 2
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Post by marianeleanor on Dec 2, 2002 10:10:11 GMT -6
Just wondering if this recipe could be doubled safely?Some recipes just don't work when they are doubled. this sounds very good. I would like to serve it at my ladies group but need more than a small pan. marian in ND
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Post by chief_cook2 on Dec 2, 2002 18:13:06 GMT -6
:)Hey Marian, I just am not sure if you can double this recipe. Just like you said that some recipes don't double to well. My suggestion would be to make 2 seperate cakes and if you don't use both you can freeze one for later.What do you think?
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