MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Easy and Light Black Forest Cake Ingredients: 1 pkg. devils food cake mix 1 can cherry pie filling 1 tsp. almond extract 2 egg substitutes 1/3 c. skim milk 1 c. Splenda 1/2 c. olive oil 6 oz. chocolate chips Directions: Preheat oven to 350 degrees F. Combine cake mix, pie filling, extract and egg substitutes. Mix by hand and put into a 9 x 13 inch greased and floured pan. Bake at 350 degrees for 25-35 minutes. For Icing: Beat milk, Splenda and oil. Boil 1 1/2 minutes. Remove from heat and add chips. Beat until chips melt. Pour over hot cake. Cake will be moist.       Low-cholesterol, Low-sodium Crumb Cake Ingredients: 2 c. flour 1 1/2 c. Splenda 1/4 c. olive or canola oil 2 tsp. cinnamon 1 tsp. nutmeg 1 c. sour skim milk 1 tsp. baking soda Directions: Preheat oven to 350 degrees F. Mix flour, Splenda, olive oil, cinnamon and nutmeg together. Remove 1/2 cup and reserve. Add skim milk and soda Blend and pour into greased cake pan. Sprinkle reserved mixture over top. Bake 35 to 40 minutes at 350 degrees.	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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