• 4 cups powdered sugar
• 1/3 cup peanut butter
• 1 1/2 tsp. vanilla
• 1/4 cup milk

Blend sugar and peanut butter at low speed until mixed. Increase speed to medium and blend in vanilla and milk. Blend for 1-2 minutes or until spreading consistency.

• 4 cups powdered sugar
• 1/3 cup butter
• 1/2 tsp. vanilla
• 2 Tbsp. milk
• 2 Tbsp. maraschino cherries (chopped)

At low speed with an electric mixer, blend sugar and butter. Increase speed to medium and add in vanilla and milk. Blend for 1-2 minutes or until it has reached spreading consistency. Mix in cherries.

• 4 cups powdered sugar
• 1/3 cup butter
• 1 1/2 teaspoons vanilla extract
• 2 Tbsp. milk

With electric mixer at low speed, blend sugar and butter. Increase speed to medium and add vanilla and milk. Blend for 1-2 minutes or until spreading consistency. If you added too much milk no worry, just add more powdered sugar.

My Fat Free Low Sugar Cherry Cobbler Cake Recipe will make you think that you’re eating 1,000 calories per slice, but I guarantee that if you serve this to your friends and family – they won’t have a clue that it’s actually good for them!

One of the challenges to losing weight is finding things that you love to eat that are actually good for you. If you happen to be diabetic, like so many of us are – that even throws an additional kink into the mix! I’ve created a recipe that actually tastes decadant, that the whole family will love – but you can eat it even if you’re counting calories on a diet or watching your blood sugar.

These are the ingredients you’ll need:

• 1 box low or reduced sugar cake mix
• 1 box sugar free instant vanilla pudding mix
• 1 cup unsweetened applesauce
• 2 cups skim milk
• 2/3 cup eggbeaters or imitation eggs
• 1 cup water
• 1 can no sugar added cherry pie filling

As you know the reason cakes are fattening are because of the eggs and oil that each recipe calls for. Many people believe that the only way to get a moist tasty cake is to have real eggs and oil, because that’s they’re function. But I CUT OUT the fat in this recipe by using imitation eggs, and I replace the oil by substituting a cup of unsweetened applesauce.

This recipe is as easy as beans and rice to make. Preheat your oven to 350 degrees. Get a large mixing bowl and put in the cake mix. Get a medium bowl and add 2 cups of skim milk, then mix in the pudding mix – whisking briskly for 60 seconds (then set aside). In the large bowl add 1 cup unsweetened applesauce, 1 cup water, 2/3 cup eggbeaters – and mix well. Add 1 cup of pudding from the other bowl (and eat the rest!), mix well again. In a 9×12 sheet cake pan, spray with non-stick spray, and evenly spread the batter out. Open the no sugar added cherry pie filling and evenly dump over the top of the cake. Then, with a knife pull from one end of the pan to the other in 1″ swaths, first horizontally, then vertically. This pulls the cherry filling inside the cake leaving some on top (and a nice design!).

Bake at 350 degrees for 45 minutes or until a knife pulls out clean from the center. *Please note, stick the knife in the actual “cake” part – don’t expect it to come out clean by sticking it into a spot with pie filling! When you serve this, you can add a dollop of sugar free whipped topping if you like! This is great served warm! I challenge you to serve this to your family and not tell them it’s fat free and low sugar! Then come back to this page and comment letting know what they said…

Here’s a pic of the cake after it’s baked:

This recipe for Vanilla Wafer cake is a bit unusual, I thought at first, but now that I’ve made it a few times I can tell you it’s really darn good! I have an unusual affinity for “Nilla” wafers anyway – and to make a cake out of it is that much better! The coconut and the nuts just set it off. Make this cake for one of your family get together’s, but watch out! They might just ask for it ever time!

• 1 12 oz. package vanilla wafers (crushed)
• 1 cup butter
• 1 cup sugar
• 6 eggs
• 1/2 cup milk
• 1 7 oz. package angel flake coconut
• 1 cup chopped nuts

Preheat oven to 325 degrees. Cream butter and sugar, then add eggs 1 at a time, beating after each addition. Add vanilla wafers, alternating with milk. Blend in coconut and nuts. Bake at 325 degrees for 1 hour 15 minutes.

500 Greatest-Ever Cake Recipes
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Fully illustrated in fantastic colour photography, the recipes are grouped into sections for all kinds of occasion. Included are hundreds of ideas and inspirations for teas, breakfasts, buffets and weddings; for any type of party from birthdays and anniversaries to retirements and christenings; and for all kinds of special event, festival and gathering. 500 fabulous recipes for cakes, cookies, biscuits, bars, muffins, teabreads, buns and bakes of every kind. Every recipe is illustrated with a stunning colour photograph. All recipes are tested, simple to follow and easy-to-use, with results guaranteed every time.

Cakes : 1001 Classic Recipes from Around the World
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2004 IACP Award Nominee for Compilations Category The largest recipe collection in one volume–from a simple butter cake to an indulgent double dark chocolate cake with white chocolate sauce, this handsome cookbook contains over 1, 000 cake recipes–some are family favorites, while others are exotic recipes from around the world. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best–and most delicious–results. A treasure trove of recipes, covering a wide variety of cakes, from chocolate cakes to cheesecakes to no-bakes–complete with icings, sauces, frostings, glazes and syrups–each one tested to assure success in your home. Here is everything bakers need to create spectacular cakes time after time, including: More than 1, 000 recipes, ranging from a basic yellow cake to European gourmet cakes Over 500 full-color photographs of finished cakes An introductory chapter that provides vital information on flour, eggs, fats, sugars, pan types, ovens, temperatures, and more Recipes ranked by difficulty, from super-easy to the more challenging Step-by-step photographic spreads within the chapters that focus on specific themes, such as the types of chocolate and how to melt them, storing and freezing cakes; cutting, filling, and decorating cakes; and much more A unique recipe list: many of your old favorites, plus a wide variety of recipes gathered from around the world Chapters organized by type of cake, from fresh fruit cakes to sponge cakes to meringue cakes to strudels