Janet, if you're trying to cool it with calories (as I alway am), try the following recipes. I use half of the request amount of sugar and make up the difference with some Equal packets. I also use Egg substitute when a whole egg is called for. My husband loves these, especially with fat free whipped cream or Cool Whip Free. Hope you like them.

Light Peanut Butter Cake

1/3 c drained unsweetened applesauce (from 2/3 cup undrained)
butter-flavored vegetable oil spray
2 c sifted cake flour (I used all purpose and it was fine)
3 tsp baking powder
1 c light brown sugar
‡ c reduced-fat peanut butter
1 lg whole egg
2 lg egg whites
æ c skim milk
1 tsp vanilla

Place a wire mesh strainer in a bowl large enough to keep the bottom of the strainer from touching the bottom of the bowl. Add the undrained applesauce to the strainer and allow to drain for 15 minutes.

Place the oven rack to the center of the oven and begin preheating to 350 degrees. Lightly spray the interior bottom and sides of a 9x13x2-inch baking pan with vegetable oil. Set aside.

Add the sifted flour and baking soda to a medium mixing bowl and stir or whisk together until combined, about 20 seconds. Set aside.

In a large bowl, combine the brown sugar and peanut butter using an electric mixer. Set speed to medium and mix until combined, about 20 seconds. Add the drained applesauce, set the speed to medium and mix until creamy, about 20 seconds. Add the eggs, milk and vanilla to the bowl, set mixer speed to low at first and gradually raise to medium, mixing until combined, about 20 to 25 seconds. Add the flour mixture to the bowl, set speed at lowest level and begin mixing. Mix until flour is just moistened, about 10 seconds. Use a rubber spatula to scrape the sides of the bowl and make sure the batter is completely mixed. Pour batter into prepared pan and bake for 20 to 25 minutes or until the center of the cake springs back when pressed. Remove cake from the oven and place pan on cooling rack. Allow cake to cool completely.

Lowfat Chocolate Cupcakes

12 servings

3/4 cup dark brown sugar, packed
1 egg
1 egg white
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Confectioner's Sugar
1 1/3 cups all-purpose flour
1/4 cup applesauce, cinnamon flavored
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup skim milk

Preheat oven to 350 deg F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 min. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22 - 25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 min. Sprinkle with sugar, if desired.

Pumpkin Bars

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup nonfat milk
1/3 cup pitted dates
1 cup cooked, mashed pumpkin, canned or fresh
1 cup unsweetened applesauce
º cup non fat egg substitute
1/2 cup raisins
1/2 cup chopped walnuts, optional

Prepare 9x13 pan with thin coating of oil or spray. Preheat oven 350F. Mix all dry ingredients in large bowl. Set aside into blender, put applesauce, milk, dates, pumpkin and egg, blend til smooth. Mix into dry ingredients add nuts if you wish. Put into baking pan and bake at 350F for 30 - 40 minutes or until toothpick comes out clean. Cool to room temp, then refrigerate. Serve cold.

POWDERED SUGAR SUBSTITUTE

1/4 Cup cornstarch
3 packets Equal

Mix together. I sprinkle this over cakes instead of frosting.