ok, so last week a rather cute guy comes in the shop...wanting me to bake his betty crocker cinnamon swirl cake for him....i never do requests...but this was a cutie pie (10 years to young for me )...anyhoo...i even made him go to the store and buy it....

well

much to my surprise....it was good!

then i got to thinkin...if i could dr it with some applesauce, it would make a pretty good EASY cake for the holidays.

i'm not a cake doctorer....

so could someone give me a suggestion.



thanx

Now I've heard of substituting unsweetend applesauce in some low fat cookie recipes for the butter. They usually suggest about a half a cup. You could probably just replace the oil in the cake mix with the applesauce. Not sure how it would work out, but it might be worth trying. Plus it would lower the fat content in the cake. Let me know if you come up with something.

Yep, just replace the butter or oil with an equal volume of applesauce and you'll get a fat free version of the recipe. canned pumpkin also works gorgeously for this purpose, and might be really good with the cinnamon!

If you're making a fat free chocolate cake, use the pumpkin instead of the applesauce. Applesauce tastes great in white/yellow cakes, any fruit cakes, and such, but it just tastes wrong in chocolate.

Pumpkin also makes for a really moist, dense cake. It's phenominal--you won't believe it's fat free! I use it all the time in my crazy cake recipe (my favorite chocolate cake recipe EVER).