Here's a recipe for Betty Blaney of Sykesville. Betty wanted a yellow cake recipe using a sugar substitute. This recipe is from Doris Goans of Huntsville, Al.
Sweet N' Low Cake
2 cups self-rising flour
1/2 teaspoon baking soda
20 packets Sweet N' Low
1/2 cup corn oil
1 1/2 cups cooked apples
1/2 cup raisins
1/2 cup pecans
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Heavily grease and flour bundt pan. Mix flour, baking soda and Sweet and Low together, set aside. Mix remaining ingredients together and then add them with the dry ingredients. Bake in prepared pan for about 45 minutes or until cake tests done.
Here is a cake recipe from Sweet N' Low's recipe booklet "Great Desserts." Copies of this booklet are available by sending $1 to Dept. GDS, Cumberland Packing Corp., 2 Cumberland St. Brooklyn, N.Y. 11205.
Rum Coconut Pound Cake
1/2 cup margarine
1/2 cup granulated sugar, divided
2 teaspoons Sweet 'N Low granulated sugar substitute
1 large egg
1 teaspoon coconut-flavored extract
1 teaspoon rum-flavored extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
3 large egg whites at room temperature
1 tablespoon confectioner's sugar, optional
Preheat oven to 325 degrees. Spray small bundt pan or 8 1/2 x4 1/2 x2 3/4 -inch loaf pan with nonstick cooking spray; set aside.
In large bowl with electric mixer at high speed, cream margarine, one-quarter cup plus two tablespoons sugar and Sweet'N Low. Beat in egg, coconut and rum flavorings. In small bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with skim milk, beating well after each addition.
In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining sugar, continuing to beat until stiff; fold into batter.
Spoon into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely on rack. Sprinkle with confectioners' sugar if desired.
Makes 12 servings. Each serving has 175 calories.
Here's a pineapple cake recipe for veteran baker Geneva Sneed of Baltimore. Terry Cave of Huntsville, Al. says this three-layer cake is very good.
1 box Duncan Hines Butter Cake Mix
1/2 cup oil
1 11-ounce can Mandarian oranges
Frosting, recipe follows
Mix all ingredients together and bake in three eight- or nine-inch pans for 25 minutes in a preheated 350 degree oven. Cool cakes and frost.
1 large container Cool Whip
1 large box instant vanilla pudding
1 16-ounce can crushed pineapple, drained
Mix together and frost layer cake.
* Tom Reesey of Baltimore wants us to find him a Texas fries recipe. These deep-fried potato wedges are sprinkled with some type of herb. "They are delicious. There must be some secret to making them," says Reesey.
* Myrtle Kline of McClure, Pa. wants a vanilla mousse recipe.
* Margaret Orman of Baltimore wants a recipe for maple syrup sugar.