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Posts: 930
6/4/08 9:35 P

Watergate Cake serves 12
From August 2002 Newsletter

2 1/2 cups Bisquick Reduced Fat Baking Mix
3 cups Splenda Granular (divided)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 (4 serv) Jello s/f instant pistachio pudding mix
1/4 cup Musselman's No Sugar Added Applesauce
1/2 cup Land O Lakes no fat sour cream (divided)
1 cup Diet Mt. Dew
2 eggs or equivalent in egg substitute
1/4 cup mini chocolate chips
2 tabl. + 2 tsp. I Can't Believe It's Not butter Light Margarine
2 squares unsweetened chocolate
2 tsp. vanilla extract

Preheat oven to 350 degrees. Spray a 9 x 13 cake pan with butter flavored cooking spray. In a large bowl,combine baking mix, 1/2 cup Splenda, baking powder, baking soda, and dry pudding mix. Add applesauce, 1/4 cup sour cream, Diet Mt. Dew and eggs. Mix well, using a wire whisk, Gently stir in chocolate chips. spread batter into prepared cake pan. Bake for 20 - 25 min. or until cake tests done in center. Place cake pan on a wire rack. Meanwhile, in a medium saucepan, melt margarine and unsweetened chocolate. Remove saucepan from heat. Stir in remaining 1/4 cup sour cream. Add remaining 2 1/2 cups Splenda and vinilla extract. Mix well to combine. Evenly drizzle warm mixture over partially cooled cake. Continue cooling for at least 30 min. Cut into 12 servings. Refrigerate leftovers.

Serves 12, each serving equals
HE: 1 Br, 1/3 Fa. 1/4 Pr, 3/4 Sl, 10 OC

195 Cal, 7g fat, 5g Pr, 28g Ca, 467mg So, 74mg Cl, 1g fi

Diabetic: 1 1/2 St/Ca 1/2 Fa