Sunday, July 13, 2008

RR: Banana Butterscotch Bundt Cake

Banana Butterscotch Bundt Cake
Serves - 16
1 package yellow cake mix
1 cup egg substitute
2 medium mashed ripe bananas
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup sugar
4 Tbsp. butterscotch morsels
Preheat oven to 375 degrees. Spray a 10-cup Bundt or round tube pan with non-stick cooking spray. Combine cake mix, egg substitute, bananas, applesauce, water and sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Pour into prepared pan. Bake for about 32 minutes or until toothpick inserted in cake comes out clean. Allow to cool in pan for 20 minutes. Invert onto a wire rack and allow to cool completely. Place butterscotch morsels in small, heavy-duty plastic bag. Microwave on HIGH for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake.

Nutrition Information: 183 Cal., 3.7 g. fat, 0.5 g. fiber

RR: This was quit yummy! I think it is one of the best cakes I have eaten since starting Weight Watchers. I did not put the bag in the microwave, I just melted the chips on the stove and drizzled it on top of the cake.

1 comment:

Jen said...

Oh my word! That sounds SO YUMMY!
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