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Chocolate Buttermallow Cake Butter Busters
Author/Submitted by:
Servings: 24
Categories:
Cakes
/
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
Cake 1 3/4
c
Cake or regular flour (do
-not use sellf rising) 1
c
Sugar* 1/2
c
Brown sugar** 1 1/2
ts
Baking soda 3/4
ts
Lite salt, optional 1 1/4
c
Lowfat buttermilk 1/2
c
Liquid Butter buds or
-Promise Ultra fatfree
-margarine 1/2
c
Egg Beaters, beaten
CHOCOLATE PASTE 6
ea
Tb cocoa 1
t
Vanila 1
t
Red food coloring
BUTTERSCOTCH FILLING 1/2
c
Light brown sugar*** 1/4
c
Cornstarch 1/4
ts
Llite salt, optional 1/2
c
Water 1
ea
Tb liquid Butter Buds
MARSHMALLOW FROSTING 2
ea
Egg whites 1 1/2
c
Sugar**** 1/2
ts
Cream of tartar 1
ea
Tb light corn syrup 1/3
c
Water 3/4
c
Fluff 1/2
c
Grape-Nuts cereal, optional
-topping
Directions:
*Or 1/2 c sugar and 6 packets Sweet 'n Low **Or 1/4 c brown sugar and
2 teaspoons S&L brown ***OR 1/4 c brown sugar and 1 teaspoon S&L
brown ****Or 1 cup sugar and 6 packets S&L Cake: Heat oven to 350F.
Spray a 13 x 9 x 2" casserole dish with Pam spray. Measure all
inredients into a large mixer bowl. Blend 1/2 minute on lw speed.
Beat 3 more minutes on high speed. Pour into prepared casserole dish.
Bake 40 minutes or until toothpick inserted in center comesl out
clean. Filling: Stir together sugar, cornstarch and salt. Stir in
water. cook, stirring constantly, until mixture thickens. Boil and
stir 1 minute. Stir in Butter Buds. Frosting: Combine egg whites,
sugar, cream of tartar, syrup and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks
form, scraping bowl occasionally. Remove from heat. Add marshmallow
fluff and beat until you reach desired consistency. Assembly: After
cake is cooled, spread filling on top. Frost entire cake with
frosting. Sprinkle Grape-Nuts on top. Per sugar serving: 197 cal.,
0.4g fat, 0mg chol., 0g fiber, 3g pro., 47g carb., 148mg sod. Per S&L
serving: 151 cal., 35g carb. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-27-95 (2320)
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