BUTTERFINGER DESSERT - JOANNA LUND Monthly Food Newsletter (December 2003) p.4 Reader Requests While speaking at Swiss Valley Gals in Prairie du Chien, WI a voice in the crowd shared a recipe for a high caloried dessert she wanted me to revise. One bite and I'm betting you'll be glad I did.
Preheat oven to 350 degrees. In a small bowl, combine cake flour and 3/4 cup Splenda. Mix well using a wire whisk. Place egg whites in a very large mixing bowl. Beat egg whites with an electric mixer on HIGH until foamy. Add cream of tartar, vanilla extract, and salt. Continue beating until stiff enough to form soft peaks. Add remaining 3/4 cup Splenda, 2 tablespoons at a time, while continuing to beat egg whites until stiff peaks form. Add the flour mixture, 1/2 cup at a time, folding in with spatula or wire whisk. Pour batter into an ungreased 9-by-13-inch metal cake pan. Bake for 25 to 30 minutes or until cake springs back when lightly touched. DO NOT OVERBAKE. Place cake pan on a wire rack and allow to cool completely. Cut cake into 36 pieces. Layer half of pieces in a trifle or large glass bowl. In a medium bowl, combine 1 package dry pudding mix and 2 cups milk. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Free. Spoon mixture evenly over cake pieces. Cut 1 candy bar into 12 pieces. Evenly sprinkle candy pieces over pudding. Layer remaining cake pieces over top. In same medium bowl, combine remaining package dry pudding mix and remaining 2 cups milk. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Free. Spoon mixture evenly over cake pieces. Refrigerate for 5 minutes. Spread remaining 1 cup Cool Whip Free evenly over set filling. Cut remaining candy bar into 12 pieces. Evenly sprinkle candy bar pieces over top. Cover and refrigerate for at least 2 hours. Divide into 12 servings.
HINT: Egg whites beat best at room temperature.
Serves 12 - Each serving equals:
HE: 2/3 Br, 1/3 FFM, 1/3 Pr, 1 Sl, 17 OC
175 Calories, 3g Fa, 8g Pr, 29g Ca, 393mg So, 106mg Cl, 0g Fi
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