LIGHT AMARETTO DELIGHT CAKE
1 (18.5 oz) pkg pudding included white cake mix
1 (3.4 oz) pkg instant pistachio pudding and pie filling mix
1 cup Egg Beaters
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup amaretto
1/4 cup vodka
Glaze (recipe follows)
Preheat oven to 350 degrees F. Generously spray a 12-cup Bundt pan with nonstick cooking spray; coat with flour.
In large bowl, combine all cake ingredients. Beat at low speed of electric mixer until moistened; beat 2 minutes at high speed, scraping bowl occasionally. Pour into spray-coated and floured pan.
Bake at 350 degrees F for 45-55 minutes or until toothpick inserted in center comes out clean.
Using long-tined fork or thin bladed knife, pierce hot cake 10-12 times. Slowly pour hot glaze over hot cake. Let stand in pan 30 minutes. Loosen cake edges; invert onto serving platter. Cool completely. Wrap tightly and store in refrigerator.
ORANGE-AMARETTO GLAZE
1 cup sugar
1/3 cup orange juice
3 tbsp amaretto
1/2 tsp butter flavor
1/4 cup nonfat vanilla yogurt
In medium nonstick saucepan, combine sugar, orange juice and amaretto; mix well. Bring to a boil. Reduce to medium heat; boil 1 minute, stirring constantly. Remove from heat; blend in butter flavor and yogurt using wire whisk or fork.
HIGH ALTITUDE (Above 3500 feet): add 1/4 cup flour to dry cake mix, Bake as directed above.
Makes 1 Bundt cake, 10-12 servings
Source: Fast and Healthy magazine, November/December 1994
1 (18.5 oz) pkg pudding included white cake mix
1 (3.4 oz) pkg instant pistachio pudding and pie filling mix
1 cup Egg Beaters
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup amaretto
1/4 cup vodka
Glaze (recipe follows)
Preheat oven to 350 degrees F. Generously spray a 12-cup Bundt pan with nonstick cooking spray; coat with flour.
In large bowl, combine all cake ingredients. Beat at low speed of electric mixer until moistened; beat 2 minutes at high speed, scraping bowl occasionally. Pour into spray-coated and floured pan.
Bake at 350 degrees F for 45-55 minutes or until toothpick inserted in center comes out clean.
Using long-tined fork or thin bladed knife, pierce hot cake 10-12 times. Slowly pour hot glaze over hot cake. Let stand in pan 30 minutes. Loosen cake edges; invert onto serving platter. Cool completely. Wrap tightly and store in refrigerator.
ORANGE-AMARETTO GLAZE
1 cup sugar
1/3 cup orange juice
3 tbsp amaretto
1/2 tsp butter flavor
1/4 cup nonfat vanilla yogurt
In medium nonstick saucepan, combine sugar, orange juice and amaretto; mix well. Bring to a boil. Reduce to medium heat; boil 1 minute, stirring constantly. Remove from heat; blend in butter flavor and yogurt using wire whisk or fork.
HIGH ALTITUDE (Above 3500 feet): add 1/4 cup flour to dry cake mix, Bake as directed above.
Makes 1 Bundt cake, 10-12 servings
Source: Fast and Healthy magazine, November/December 1994
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