Butterscotch or Banana Cream Topped Protein Cake
Calories 172 (15% from fat)
Fat 2.8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 18 mg.
Sodium 376 mg.
Carb. 30 gram
Fiber 1 gram
Sugar 10 gram
Sugar Alcohol 3 gram
Protein 7.9 gram
fat free cooking spray
1 box (18.25 oz.) Reduced Sugar Yellow Cake Mix
(We used Pillsbury Moist Supreme Reduced Sugar Classic Yellow)
4 scoops (1 1/3 cups) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor)
1 1/2 cups water
5 egg whites
1 package (1 oz.) Jell-O Sugar Free fat Free Pudding
(We liked it with Butterscotch or Banana Cream Pudding)
2 cups cold fat free milk
1. Preheat the oven to 350 degrees Fahrenheit. Spray the trays of two, 8-mini-loaf baking pans with fat-free cooking spray.
2. Combine the first 4 ingredients, yellow cake mix, protein powder, water and egg whites in a mixing bowl and stir them together.
3. Divide the cake evenly between each of the mini-loaf trays, about 1/3 cup each. Put them in the middle of the oven and cook for about 18-20 minutes, until toothpick inserted in the center comes out clean.
4. While the cakes are baking, whisk together the pudding mix and milk. After about 2 minutes it should get firm. Cover and set in the refrigerator until you're ready to serve.
5. Serve each loaf with approximately 2 tablespoons pudding mix. (We liked putting it over the top.)
NOTE: Store the excess loaves in sealable plastic bags in the refrigerator so they don't lose moisture. When you're ready to eat them, heat each loaf in a microwave for 45 seconds and they taste fresh from the oven.
Yield: 16 Servings
Freeze cakes for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or plastic containers.
Microwave each cake for approximately 1.5 to 2 minutes. To make sure it comes back moist, put the frozen bar in a microwave safe bowl. Cover the bowl with a damp cloth or paper towel.
Once it's warm, top with 2 tablespoons pudding sauce.