4th of July Flag Cake
Calories 226 (30% from fat)
Fat 7.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 47 mg.
Sodium 340 mg.
Carb. 42 gram
Fiber 2 gram
Sugar 5.5 gram
Sugar Alcohol 16 gram
Protein 4 gram
Ingredients
CAKE MIX INGREDIENTS
buttery cooking spray
4 Tbsp. whole wheat flour
1 package (16 oz.) Sugar Free Cake Mix
(We used Pillsbury Sugar Free Premium Cake Mix.)
1 cup water plus 2 Tbsp.
1/4 cup vegetable oil
3 whole large eggs
1 pound (16 oz.) fresh strawberries or raspberries, divided
1 1/2 cups boiling water
1 package (0.6 oz. or 8 servings) of Sugar Free Strawberry Jell-O
1 1/2 cups cold water
1/2 cup crushed ice cubes
1 1/3 cups blueberries, divided
1 tub (8 oz.) fat free whipped topping
(We used Cool Whip Fat Free Whipped Topping.)
The original version of this cake appears in Spark Recipes. We really liked it, but we needed to figure out how to make it with less sugar. We also didn’t think the caloric breakdown that showed 18 servings was realistic, they were just too small.
After a little experimentation, the sugar free cake mix (made our way) and the adjusted serving size was perfect for everyone at our summer party.
1. Prepare the cake.
- Preheat oven to 325 degrees Fahrenheit. Lightly coat the bottom of a 13x9 pan with buttery cooking spray and a flour dusting.
- Combine cake mix, 1 cup of water plus 2 Tablespoons, vegetable oil and eggs in a large bowl. Mix until moistened and then beat with a mixer on medium speed for 2 minutes. Pour the batter into the pan.
- Bake for 34 to 38 minutes. When a toothpick is inserted into the center of the cake and it comes out clean, the cake is done. Cool for 15 minutes.
2. While cake is cooling, trim the strawberries and slice up 1 cup into small pieces. Put those pieces into a bowl and set aside. Cut the rest of the strawberries in half and set those aside as well.
3. Pour the boiling water into a large bowl, then stir in the Jell-O until completely dissolved. Stir in 1 1/2 cups of cold water and 1/2 cup of crushed ice cubes until ice is melted.
4. Refrigerate Jell-O mixture for 5 minutes, until it begins to thicken. It should be the consistency of egg whites.
5. While Jell-O is cooling, transfer the cake from the baking pan into a 13x9 casserole dish. (If you bake the original cake in smaller pans, you will need to cut it up and line the bottom of the casserole dish with the cake pieces.)
6. Take the Jell-O out of the refrigerator and stir in the cup of strawberries you sliced into small pieces, plus 1 cup of the blueberries. Mix it together gently, then spoon the mixture over top the cake.
7. Refrigerate the cake and Jell-O mixture for 4 hours, until firm. Spread the whipped topping on top. Arrange the remaining 1/3 cup of blueberries into a rectangle in the upper left corner for the “stars” and line the remaining strawberry halves up for the “stripes.”
8. Cover and store any leftovers in the refrigerator.
Yield: 12 Servings
