Hawaiian Ice Box Cake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: , water
3: Egg whites,
18 1/2 ounce: Packaged LF Yellow cake mix,
Vegetable cooking spray,
2 cup: Skim milk,
3 1/2 ounce: Pkg. inst. banana pudding,
15 ounce: Can crushed pineapple, drained
2 cup: LF frozen whipped topping, thawed
1/4 cup: Shredded coconut, toasted
Directions:
Combine first 3 ingredients in a large bowl; beat at low speed of an
electric mixer 30 seconds. Increase speed to medium and beat 2 minutes.
Pour batter into a 13 x 9 x 2 inch baking dish coated with cooking spray.
Bake at 350 F. for 35 minutes or until cake springs back when touched
lightly in center. Let cool in pan on a wire rack.
Combine milk and pudding mix in a medium bowl; beat at low speed of an
electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
Stir in pineapple. Pierce 48 holes in top of cake, using the handle of a
wooden spoon. Spread pudding mixture over cake and then spread whipped
topping over pudding mixture. Sprinkle topping with the shredded coconut.
Store in refrigerator.
Per serving: 208 calories (17% from fat), 2.8 g pro, 4 g fat, 40.4 g
carbo, .2 g fiber, 1 mg chol, sodium 341 mg
From: Cooking Light Magazine, MM by Linda Shogren Serving size = 3 1/4 x 2
1/4 inch piece
Source from luhu.jp
electric mixer 30 seconds. Increase speed to medium and beat 2 minutes.
Pour batter into a 13 x 9 x 2 inch baking dish coated with cooking spray.
Bake at 350 F. for 35 minutes or until cake springs back when touched
lightly in center. Let cool in pan on a wire rack.
Combine milk and pudding mix in a medium bowl; beat at low speed of an
electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
Stir in pineapple. Pierce 48 holes in top of cake, using the handle of a
wooden spoon. Spread pudding mixture over cake and then spread whipped
topping over pudding mixture. Sprinkle topping with the shredded coconut.
Store in refrigerator.
Per serving: 208 calories (17% from fat), 2.8 g pro, 4 g fat, 40.4 g
carbo, .2 g fiber, 1 mg chol, sodium 341 mg
From: Cooking Light Magazine, MM by Linda Shogren Serving size = 3 1/4 x 2
1/4 inch piece
Source from luhu.jp