Best Homemade Low Sugar Cake Mix Recipes
HOMEMADE LOW-SUGAR CAKE MIX
Use this homemade recipe in place of a low-sugar store-bought cake mix. Saves money, tastes great, and is easy to make. Replaces 6 low-sugar cake mix boxes. Store bags of cake mix in the pantry for 1 month or in the freezer for 3 months.
Provided by DonnaTMann
Categories Desserts Cakes Yellow Cake Recipes
Time 15m
Yield 72
Number Of Ingredients 7
Steps:
- Cut butter blend into sugar blend with a hand mixer in a very large bowl until it looks like coarse crumbs.
- Combine cake flour, buttermilk powder, baking powder, salt, and baking soda in another large bowl. Add flour mixture to the butter-sugar mixture. Separate cake mix into 6 large zip-top bags.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 29.3 g, Cholesterol 3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 527.9 mg, Sugar 12 g
CHOCOLATE SHEET CAKE WITH BROWN SUGAR FROSTING
Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water; beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frost cake. Sprinkle evenly with cashews and pecans. Store loosely covered.
Nutrition Facts : Calories 590, Carbohydrate 74 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 56 g, TransFat 0 g
SUGAR FREE CAKEMIX...HOMEMADE
NO more ingredients I can't pronounce!! So ziplocking baggies and few dry ingredients now replaces the boxes!! YAY Make several so they are always on hand. I make mine SugarFree
Provided by Lyn Starr
Categories Chocolate
Time 5m
Number Of Ingredients 4
Steps:
- 1. MIX all ingredients; store in freezer bags in pantry. Label: "yellow cake mix" (and add direction info below)...
- 2. DIRECTIONS FOR MAKING CAKE: Oven 325. Spray pans with "Joy baking spray" for cupcakes use liners. 13x9" approx 40 min or until done two 8" approx 40 minutes two 9" approx 35-40 minutes bundt approx 55 minutes cupcakes approx 19-23 minutes 2/3 full
- 3. Blend cake mix 1 1/2 c. milk, 2 tsp vanilla, 1/4 c. melted butter, and 2 eggs; beat for 3 minutes on high speed. Pour into pans and bake.
LOW-FAT MOCHA ANGEL CAKE
Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
- Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
- Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
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