Sunday, August 30, 2009

August Recipe: Constructive Criticism Carrot Cake

Ingredients

  • 1 pkg pudding type carrot cake dry mix
  • 1-1/2 cups canned pumpkin
  • 8 oz frozen whipped topping such as Cool Whip
  • 2 egg whites
  • 1 box fat free sugar free instant vanilla pudding mix, 4 serving size

Procedure

1. Mix cake mix with pumpkin and 2 egg whites. Pour into a 13 x 9 inch baking pan.
2. Bake per pkg directions. Cool completely.
3. Mix container of whipped topping with dry pudding mix. Frost cake and eat!

This recipe and many more available in the original Dinner on a Deadline Cookbook.

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