- Joined
- Jan 8, 2008
- Messages
- 66,339
I make something similiar to that called ambrosia. But I like this recipe more, looks very good. I am going to try it this holiday season!
Streak Gaming Online Gambling Forum
Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Desserts (Cakes - Cookies - Pies - Etc.)
- Thread starter judyb57
- Start date
Users who viewed this discussion (Total:0)
I make something similiar to that called ambrosia. But I like this recipe more, looks very good. I am going to try it this holiday season!
- Joined
- Jan 8, 2008
- Messages
- 66,339
You could always add your own twist to the recipe Anne and add the cherries on top if you like!
MotelPrisoner
Lifetime Streaker
- Joined
- Feb 25, 2008
- Messages
- 1,071
Home Made Pop Tarts!
Ingredients
1 (15 ounce) package refrigerated pie crusts
1/4 cup strawberry jam, divided
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 tablespoon colored decorating sugar, or as needed
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
These freeze great!
Ingredients
1 (15 ounce) package refrigerated pie crusts
1/4 cup strawberry jam, divided
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 tablespoon colored decorating sugar, or as needed
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
These freeze great!
MotelPrisoner
Lifetime Streaker
- Joined
- Feb 25, 2008
- Messages
- 1,071
Microwave Gingerbread with Lemon Sauce
Ingredients
1/4 cup shortening
1 tablespoon sugar
1 egg
1/2 cup molasses
1/2 cup boiling water
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
LEMON SAUCE:
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Directions
1.In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate.
In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.
No Bake Pumpkin Pie
Ingredients
1 (9") prepared graham cracker crust
1 pkg (25 oz) unflavored gelatin
1 tsp ground cinnamon
1/2 tsp each ground ginger, ground nutmeg, salt
1 can (14 oz) sweetened condensed milk (not plain evap.)
2 eggs, beaten
1 can (15 oz) pumpkin purèe
Directions
In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand 1 minute, then place on burner over low heat, stirring constantly about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill at least 3 hours before serving.
Ingredients
1 (9") prepared graham cracker crust
1 pkg (25 oz) unflavored gelatin
1 tsp ground cinnamon
1/2 tsp each ground ginger, ground nutmeg, salt
1 can (14 oz) sweetened condensed milk (not plain evap.)
2 eggs, beaten
1 can (15 oz) pumpkin purèe
Directions
In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand 1 minute, then place on burner over low heat, stirring constantly about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill at least 3 hours before serving.
Deluxe Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
1 1/2 tsp. cinnamon
1/2 cup chopped nuts
1/4 cup plus 2 T. melted butter
Filling:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1/2 tsp. vanilla extract
Topping:
3 T. sugar
1/2 tsp. vanilla extract
16-oz. carton sour cream
Mix crust ingredients and press into a 10-inch springform pan. Set aside. To make filling, beat cream cheese and gradually add sugar. Beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Pour into crust.
Bake at 375 degrees for 25 to 35 minutes, until set. To make topping, Beat sour cream 2 minutes on medium speed. Add sugar and vanilla; beat one minute. Spread over hot cheesecake.
Bake at 500 degrees for 5 to 8 minutes, until bubbly.
Note: Cheesecake can be served as is or topped with any fruit filling. Can be made the day before and refrigerated.
Crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
1 1/2 tsp. cinnamon
1/2 cup chopped nuts
1/4 cup plus 2 T. melted butter
Filling:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1/2 tsp. vanilla extract
Topping:
3 T. sugar
1/2 tsp. vanilla extract
16-oz. carton sour cream
Mix crust ingredients and press into a 10-inch springform pan. Set aside. To make filling, beat cream cheese and gradually add sugar. Beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Pour into crust.
Bake at 375 degrees for 25 to 35 minutes, until set. To make topping, Beat sour cream 2 minutes on medium speed. Add sugar and vanilla; beat one minute. Spread over hot cheesecake.
Bake at 500 degrees for 5 to 8 minutes, until bubbly.
Note: Cheesecake can be served as is or topped with any fruit filling. Can be made the day before and refrigerated.
Last edited:
EASTER EGG NEST CANDY
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 (5 oz.) can chow mein noodles
Cadbury eggs
Melt chips over low heat. Add noodles and drop by spoonfuls onto waxed
paper. Make a depression in center with spoon and add 2-3 eggs in center
of each.
Optional: Drop mix by spoonfuls. Tint coconut green and place small
amount in each candy. Add jelly beans. Fun to do with children!
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 (5 oz.) can chow mein noodles
Cadbury eggs
Melt chips over low heat. Add noodles and drop by spoonfuls onto waxed
paper. Make a depression in center with spoon and add 2-3 eggs in center
of each.
Optional: Drop mix by spoonfuls. Tint coconut green and place small
amount in each candy. Add jelly beans. Fun to do with children!
EASTER PARTY BASKETS
Buy:
1 box yellow cake mix
1 can frosting (white or pastel color)
Green decorating sugar
Thin red string licorice
Small jelly beans or assorted colorful candies
Make cupcakes from cake mix as directed on box and spread with frosting.
Sprinkle green sugar over top and decorate with jelly beans and candies.
Cut licorice into strips about 5 to 6 inches long. Curve to make handles
and poke ends through side of cupcake. Helps to chill handles before
trying to poke them in cake. A nice added touch is to buy about 5 yards
of very narrow pastel colored ribbon and cut into strips of about 9
inches and tie bows on the licorice handles.
Buy:
1 box yellow cake mix
1 can frosting (white or pastel color)
Green decorating sugar
Thin red string licorice
Small jelly beans or assorted colorful candies
Make cupcakes from cake mix as directed on box and spread with frosting.
Sprinkle green sugar over top and decorate with jelly beans and candies.
Cut licorice into strips about 5 to 6 inches long. Curve to make handles
and poke ends through side of cupcake. Helps to chill handles before
trying to poke them in cake. A nice added touch is to buy about 5 yards
of very narrow pastel colored ribbon and cut into strips of about 9
inches and tie bows on the licorice handles.
APPLE, PEACH, BLUEBERRY COBBLER
1 c. flour
1 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 c. butter
1 c. fruit
1 tsp. cinnamon
Melt butter in pyrex dish. Mix flour, sugar, milk and vanilla. Then pour
over butter. Add fruit to top, then sprinkle with cinnamon.
Bake at 350 degrees for 40-45 minutes.
1 c. flour
1 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 c. butter
1 c. fruit
1 tsp. cinnamon
Melt butter in pyrex dish. Mix flour, sugar, milk and vanilla. Then pour
over butter. Add fruit to top, then sprinkle with cinnamon.
Bake at 350 degrees for 40-45 minutes.
APPLE, RHUBARB OR PEACH CRISP
CRUST:
1 c. brown sugar
1 c. oatmeal
1/2 c. butter
1 c. flour
1/2 tsp. salt
Blend as for pie crust. Put half of this in 8x8 inch buttered pan and
add filling.
FILLING:
3-4 c. cut-up fruit
1-2 tbsp. flour
1/2 to 1 c. sugar
1 tsp. nutmeg
Put rest of crust on top and bake at 375 degrees for 30-40 minutes.
CRUST:
1 c. brown sugar
1 c. oatmeal
1/2 c. butter
1 c. flour
1/2 tsp. salt
Blend as for pie crust. Put half of this in 8x8 inch buttered pan and
add filling.
FILLING:
3-4 c. cut-up fruit
1-2 tbsp. flour
1/2 to 1 c. sugar
1 tsp. nutmeg
Put rest of crust on top and bake at 375 degrees for 30-40 minutes.
Slutty Brownies (So Delicious and Completely Inappropriate!)
Prep Time 15 Minutes
Cook Time 40 Minutes Servings 10 Difficulty Easy
Ingredients
FOR THE BROWNIE LAYER:
•10 Tablespoons Unsalted Butter
•1-¼ cup White Sugar
•¾ cups Cocoa Powder
•½ teaspoons Salt
•2 teaspoons Vanilla Extract
•2 whole Eggs
•½ cups Flour
FOR THE COOKIE DOUGH LAYER:
•1 cup Butter
•½ cups Brown Sugar
•1-½ cup White Sugar
•2 whole Eggs
•2-½ teaspoons Vanilla Extract
•2-½ cups Flour
•1 teaspoon Salt
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•2 cups Semi-Sweet Chocolate Chips
•1 package Oreo Cookies, 15 Ounce Package
Preparation Instructions
For the brownie layer:
In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
For the assembly:
Preheat the oven to 350 F.
Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the Slutty Brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream!
Recipe adapted from The Londoner.
Prep Time 15 Minutes
Cook Time 40 Minutes Servings 10 Difficulty Easy
Ingredients
FOR THE BROWNIE LAYER:
•10 Tablespoons Unsalted Butter
•1-¼ cup White Sugar
•¾ cups Cocoa Powder
•½ teaspoons Salt
•2 teaspoons Vanilla Extract
•2 whole Eggs
•½ cups Flour
FOR THE COOKIE DOUGH LAYER:
•1 cup Butter
•½ cups Brown Sugar
•1-½ cup White Sugar
•2 whole Eggs
•2-½ teaspoons Vanilla Extract
•2-½ cups Flour
•1 teaspoon Salt
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•2 cups Semi-Sweet Chocolate Chips
•1 package Oreo Cookies, 15 Ounce Package
Preparation Instructions
For the brownie layer:
In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
For the assembly:
Preheat the oven to 350 F.
Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the Slutty Brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream!
Recipe adapted from The Londoner.
Pineapple Angel Food Cake
Ingredients:
1 box (1-step) angel food cake mix
1 large can crushed pineapple
Directions:
Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9x13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes. When sides pull away from pan and toothpick, cake is done.
Makes 12 Equal Servings (1 Slice Per Serving)
Nutrition Information:
Calories 148, Fat 0.2 g, Carbs 34.6 g, Fiber 0.4 g, Protein 3.1 g
Ingredients:
1 box (1-step) angel food cake mix
1 large can crushed pineapple
Directions:
Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9x13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes. When sides pull away from pan and toothpick, cake is done.
Makes 12 Equal Servings (1 Slice Per Serving)
Nutrition Information:
Calories 148, Fat 0.2 g, Carbs 34.6 g, Fiber 0.4 g, Protein 3.1 g
- Joined
- Feb 25, 2008
- Messages
- 69,034
ANZAC BISCUITS
Give the kids a history lesson with this batch of celebratory bikkies.
Makes
about 24
Ingredients
* 1 cup (150g) plain flour
* 1 cup (90g) rolled oats
* 1 cup (85g) Ward McKenzie desiccated coconut
* 3/4 cup (155g) brown sugar
* 125g butter
* 2 tbs golden syrup
* 1 tsp bicarbonate of soda
* 2 tbs water
Method
1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
3. Pour the butter mixture into the flour mixture and stir until combined.
4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
Notes
* Note: Any cooking in the kitchen with children should be supervised by an adult.
Give the kids a history lesson with this batch of celebratory bikkies.
Makes
about 24
Ingredients
* 1 cup (150g) plain flour
* 1 cup (90g) rolled oats
* 1 cup (85g) Ward McKenzie desiccated coconut
* 3/4 cup (155g) brown sugar
* 125g butter
* 2 tbs golden syrup
* 1 tsp bicarbonate of soda
* 2 tbs water
Method
1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
3. Pour the butter mixture into the flour mixture and stir until combined.
4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
Notes
* Note: Any cooking in the kitchen with children should be supervised by an adult.
Ok Streakers! I am NOT trying to be cruel but, ANYONE who POSTS in the "Lets get healthy together" thread, is not
allowed to read or post in this thread!!!!!
Just trying to help you!!!!
Ha Ha Ha!
I don't make these things and I sure can't eat them (at least not very often) but I LOVE food and have a need to share recipes!
The Ultimate Hummingbird Cake
Serves: 12
Cooking Time: 30 min
Ingredients
1 (18.25-ounce) package yellow cake mix
1 (4-serving-size) package vanilla instant pudding mix
1/2 cup vegetable oil
3/4 cup water
4 eggs
1 ripe banana, mashed
1 teaspoon ground cinnamon
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed
1 (6-ounce) jar red maraschino cherries, well drained and chopped, with 1 tablespoon reserved for garnish
1 (8-ounce) can crushed pineapple, well drained
1 cup chopped pecans, with 2 tablespoons reserved for garnish
Instructions
1.Preheat oven to 350 degrees F. Coat 2 (8-inch) round baking pans with cooking spray.
2.In a large bowl, combine cake and pudding mixes, oil, water, eggs, banana, and cinnamon. Beat with anelectric mixer until thoroughly combined. Pour mixture into prepared pans.
3.Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. When cool, slice cakes horizontally in half, making 4 layers.
4.In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, cherries, pineapple, and pecans.
5.Place 1 cake layer on platter and evenly spread one-quarter of cream cheese mixture on top. Repeat with remaining cake layers and finish with cream cheese mixture. Sprinkle with reserved cherries and pecans.
Serves: 12
Cooking Time: 30 min
Ingredients
1 (18.25-ounce) package yellow cake mix
1 (4-serving-size) package vanilla instant pudding mix
1/2 cup vegetable oil
3/4 cup water
4 eggs
1 ripe banana, mashed
1 teaspoon ground cinnamon
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed
1 (6-ounce) jar red maraschino cherries, well drained and chopped, with 1 tablespoon reserved for garnish
1 (8-ounce) can crushed pineapple, well drained
1 cup chopped pecans, with 2 tablespoons reserved for garnish
Instructions
1.Preheat oven to 350 degrees F. Coat 2 (8-inch) round baking pans with cooking spray.
2.In a large bowl, combine cake and pudding mixes, oil, water, eggs, banana, and cinnamon. Beat with anelectric mixer until thoroughly combined. Pour mixture into prepared pans.
3.Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. When cool, slice cakes horizontally in half, making 4 layers.
4.In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, cherries, pineapple, and pecans.
5.Place 1 cake layer on platter and evenly spread one-quarter of cream cheese mixture on top. Repeat with remaining cake layers and finish with cream cheese mixture. Sprinkle with reserved cherries and pecans.
MIXED UP CANDY BARS
2 rolls Pillsbury chocolate chip dough
12 fun-size MILKY WAY® bars
Slice cookie dough into 1-inch pieces and lay in 9x13-inch pan. Bake at
350°F for 15 minutes.
While the dough is baking, cut the MILKY WAY® bars into quarters.
Wearing hot mitts, remove the pan from the oven and place pan on a wire
rack. Press candy bars into the hot dough. Return pan to the oven for
another 15 minutes.
The bars will appear to be underbaked, but they are ready.
The cookie dough slices more easily if you place the rolls in the
freezer for 20 to 30 minutes prior to cutting.
2 rolls Pillsbury chocolate chip dough
12 fun-size MILKY WAY® bars
Slice cookie dough into 1-inch pieces and lay in 9x13-inch pan. Bake at
350°F for 15 minutes.
While the dough is baking, cut the MILKY WAY® bars into quarters.
Wearing hot mitts, remove the pan from the oven and place pan on a wire
rack. Press candy bars into the hot dough. Return pan to the oven for
another 15 minutes.
The bars will appear to be underbaked, but they are ready.
The cookie dough slices more easily if you place the rolls in the
freezer for 20 to 30 minutes prior to cutting.
Easy Low-Fat Cola Cake
1 box of regular or low-fat cake mix (chocolate, white or cherry mix)
1 12-ounce can of diet or regular Coke
Mix per directions on box, substituting Coke for water
Bake as directed
Frosting:
Mix together an 8-ounce tub of low-fat Cool Whip and 1 package
sugar-free, fat-free pudding mix.
1 box of regular or low-fat cake mix (chocolate, white or cherry mix)
1 12-ounce can of diet or regular Coke
Mix per directions on box, substituting Coke for water
Bake as directed
Frosting:
Mix together an 8-ounce tub of low-fat Cool Whip and 1 package
sugar-free, fat-free pudding mix.