Healthy cake recipes?

i'm going to have a sleepover with my friends tomorrow and we're planning on baking a cake.


any suggestions?Healthy cake recipes?
Have you ever heard of Diet Coke Cake? You mix a box of chocolate cake with a can of diet coke and bake! Sounds crazy but it really works, and tastes just like the real thing. Try it.Healthy cake recipes?
Best Baklava Recipe!





4 cups (1 pound) walnuts, finely chopped


1/2 cup sugar


1 teaspoon ground cinnamon


1-1/4 cups butter, melted


1 16-ounce package frozen phyllo dough, thawed


1-1/2 cups sugar


1 cup water


1/4 cup honey


1/2 teaspoon finely shredded lemon peel


2 tablespoons lemon juice


2 inches stick cinnamon





For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside.





Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter.





Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan.





Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice.





Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet.





Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces.





Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack.





Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon.





Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon.





Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving


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Bottom layer:


2 C. crushed cookies


2 C. powdered sugar


1 C. crushed peanuts


1 C. melted butter


1 C. peanut butter


---Mix all together.


---Spray bottom of 13 x 9'; pan.


---Pat mixture in pan





Top Layer:


1 cup powdered sugar


4 T. cocoa


4 tsp. vanilla


1 C. peanut butter


2 sticks butter, melted


---Mix all together.


---Spread on top.


---Chill and cut into squares.








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2 cups crushed cookies


6 Tbsp. butter or margarine, melted


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1 cup crunchy peanut butter


1 cup powdered sugar


2 squares BAKER'S Semi-Sweet Baking Chocolate


1 tsp. butter or margarine











PREHEAT oven to 350掳F. Mix crumbs and melted butter. Press firmly onto bottom of 9-inch square baking pan. Bake 10 to 15 minutes or until lightly browned. Cool.


BEAT cream cheese, peanut butter and sugar in small bowl with electric mixer on medium speed until well blended. Spread over crust.


MICROWAVE chocolate and 1 tsp. butter in small microwavable bowl on HIGH 1 to 2 minutes or until chocolate begins to melt, stirring after 1 minute. Stir until chocolate is completely melted. Drizzle over cream cheese mixture. Refrigerate 6 hours or overnight. Cut into 16 bars. Store in airtight container in refrigerator





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FROZEN PUMPKIN PIE





1 ready-made graham cracker crust


4-5 ginger snap cookies


1 can pumpkin pie filling


1 box vanilla instant pudding


1 container of Cool Whip


1/4 to 1/2 teaspoon pumpkin pie spice (to taste)





Make the pudding according to the direction on the box.


Crush the ginger snaps. Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a large bowl.





Spoon the mixture into the pie crust, cover with plastic wrap (or lid), and freeze overnight.





*If you feel that there is too much filling for one crust, split the filling evenly between 2 crusts.





**You can also make this a Frozen APPLE Pie by substituting apple pie filling and apple pie spice for the pumpkin filling and spice
Amazin Raisin Cake





3 cups flour


2 cups sugar


1 cup Hellmann's mayonnaise


1/3 cup milk


2 eggs


2 tsp baking soda


1 1/2 tsp cinnamon


1/2 tsp nutmeg


1/2 tsp salt


1/4 tsp cloves


3 cups chopped peeled apples


1 cup raisins


1/2 cup chopped walnuts





In large bowl with mixer at low speed mix first 10 ingredients 2 minutes scraping bowl frequently or beat by hand 300 strokes. Batter will be very thick. With spoon stir in apples, raisins and nuts. Bake at 350% for 45 minutes or until done. Cool cake and frost.
Angel Food cake has the least sugar, and virtually no fat - but it's expensive to make, since you don't use the egg yolks and may need to use 10-12 egg whites:) ..... Jellyrolls are easy to make, and don't have alot of fat or sugar in them. You can fill them with Cool Whip and sliced berries (or jam, or sugar-free jam) ... Cream puffs are fun to make, and have no sugar in the batter. You can fill them with pudding, or Cool Whip %26amp; berries, or yogurt, or even softened frozen yogurt ....
try a peach upside down cake. go to recipes4cakes.com.