No-Fat, No-Cholesterol Coffeecake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ½ | ounces |
cake mix
yellow, divided |
|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅔ | cup |
water
warm |
|
| ½ | cup |
liquid egg substitute
or 2 lg eggs |
|
| 1 | can |
cherry pie filling
|
|
| 3 | tablespoons |
margarine
melt, cool |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 534.7 | ml/g |
cake mix
yellow, divided |
|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
all-purpose flour
|
|
| 158 | ml |
water
warm |
|
| 118 | ml |
liquid egg substitute
or 2 lg eggs |
|
| 1 | can |
cherry pie filling
|
|
| 45 | ml |
margarine
melt, cool |
|
| 3E+1 | 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 9x13 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.
