Healthy substitutions for cakes

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Permalink Reply by Eileen S on May 31, 2010 at 11:26pm

I've substituted unsweetened applesauce for the oil (measure for measure) when making box cakes for my family, but not for clients. There are several differences in the cake results - the cake is a little tougher and a little dryer, but the taste is not that different. You can also substitute plain yogurt (not light yogurt) for the oil with the same results. It also tends to stick to the pans, so you'll want to make sure you grease and flour the pans really well.

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Permalink Reply by Gretchen Belsome on June 1, 2010 at 11:40am

I buy the individual cups of applesause. I just add one to my cake mix for the oil. I don't really find a difference, but of couse I don't eat many of my cakes and everyone likes them so far. Only 2 of the cakes I have made I was not happy with the cake part. But I used my 3" pan and it didn't bake right (just realized I used that pan on both of those cakes).

I use cake mix, I don't do it from scratch. I was told there were ways to jazz up cake mix, does anyone else do that?

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Permalink Reply by Windy Jimenez on June 1, 2010 at 12:28pm

All I can input is try "jazzing" a small cake at home and let family and or firends tell you waht they think. That's what I do. If the recipe passes the taste test, I bake for others. Add your personal taste/twist to box cake adn make it your own creation.
Gretchen Belsome said:

I buy the individual cups of applesause. I just add one to my cake mix for the oil. I don't really find a difference, but of couse I don't eat many of my cakes and everyone likes them so far. Only 2 of the cakes I have made I was not happy with the cake part. But I used my 3" pan and it didn't bake right (just realized I used that pan on both of those cakes).

I use cake mix, I don't do it from scratch. I was told there were ways to jazz up cake mix, does anyone else do that?

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