Birthday Cake for Karen

[Guest guest]

I've made this using Egg Replacer and soy yogurt and tofutti cream cheese and it

was super!

 

 

* Exported from MasterCook *

 

Easy Tiramisu

 

Recipe By :The Cake Mix Doctor by Anne Byrn

Serving Size : 20 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CAKE

1 18.25 oz package plain white cake mix

1 1/3 cups water

2 tablespoons vegetable oil

3 large eggs

1 teaspoon vanilla extract

SYRUP

3/4 cup hot water

2 tablespoons instant coffee powder

3 tablespoons granulated sugar

1/4 cup Kahlua or other coffee-flavored liqueur

TOPPING

2 cups low-fat or nonfat vanilla yogurt

2 8 oz packages cream cheese -- at room temperature

1/4 cup confectioner's sugar

1 teaspoon unsweetened cocoa powder

 

Place a rack in the center of the oven and preheat the oven to 350F. Lightly

mist a 13 x 9-inch baking pan with vegetable oil spray. Set the pan aside.

 

Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl. Blend

with an electric mixerr on low speed for 1 minute. Stop the machine and scrape

down the sides of the bowl with a rubber spatula. Increase the mixer speed to

medium and beat 2 minutes more, scraping the sides down again if needed. The

batter should look thick and well blended. Pour the batter into the prepared

pan, smoothing it out with the rubber spatula. Place the pan in the oven.

 

Bake the cake until it is golden brown and springs back when lightly pressed

with your finger, 32 to 35 minutes. Remove the pan from the oven and place it

on a wire rack to cool.

 

Meanwhile, prepare the syrup. Place the hot water, coffee powder, and sugar in

a small bowl and stir to combine until the coffee and sugar dissolve. Stir in

the coffee liqueur. Poke holes in the cake with a chopstick or drinking straw

and spoon the syrup over the cake so that the syrup can seep down into the

holes. Set the cake aside.

 

Prepare the topping. Place the yogurt, cream cheese, and confectioners' sugar

in a large mixing bowl and blend with an electric mixerr on low speed for 1 to 2

minutes. The mixture should look well combined and thick. Spread the topping

over the syrup-soaked cake, using the rubber spatula to spread the topping out

to the edgess of the cake. No more than an hour before serving, sift the cocoa

powder over the topping so that it covers the top of the cake. Slice the cake

into squares and serve.

Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.

 

 

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Per serving: 116 Calories (kcal); 10g Total Fat; (76% calories from fat); 3g

Protein; 4g Carbohydrate; 53mg Cholesterol; 76mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0