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No-Fat, No-Cholesterol Coffeecake

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Submitted by Marcy

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

18 ½ 534.7
OUNCES ML/G CAKE MIX
yellow, divided
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 237
158
CUP ML WATER
warm
½ 118
CUP ML LIQUID EGG SUBSTITUTE
or 2 lg eggs
1 1
3 45
TABLESPOONS ML MARGARINE
melt, cool
2 3E+1
TABLESPOONS ML SUGAR

Directions

Combine 1½ cups cake mix, yeast, flour, water and eggs substitute.

Using electric mixer, beat on medium for 2 minutes.

Spread in greased and floured 9×13 pan.

Spoon pie filling evenly over cake batter.

TOPPING: Add cooled margarine to remaining cake mix and 2 tablespoon sugar, and mix until crumbly. Spoon topping evenly over pie filling.

Bake at 350` for 40 minutes, or until tests done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 824 27% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 1026mg 43%
Total Carbohydrate 46g 46%
Dietary Fiber 3g 11%
Sugars g
Protein 27g
Vitamin A 11% Vitamin C 2%
Calcium 20% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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