Low Calorie St. Patrick’s Day Poke Cake
Low Cal Poke Cake
Detroit Mommy bloggers were recently exchanging e-mails about St. Patrick’s Day topics we could write about. When Kathy suggested her St. Patrick’s Day Poke Cake, I was suddenly really disappointed I have given up sugar for Lent. But for those of you brave enough to give up sugar as I did, there is hope! A sugar-free version of Kathy’s Poke Cake.
I used her directions, except I had to make a few modifications. First of all, she uses one package of white cake mix, which contains at least 20 mg of sugar. That was way too much for me. I’ll let other things go like if they have a milligram or two, but not 23. So I sought out a white cake recipe online and found a basic one that sounded delicious. I think it called for flour, baking soda, butter or margarine, egg, milk, and some sugar. In place of sugar, I used Truvia. The no-sugar sugar sweetener. I measured out the exact amount of Truvia that the recipe called for sugar. It was just a substitution and it worked beautifully.
Give it a try!
- 1 cup Truvia
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. The cake is done when it springs back to the touch.
I personally think that fake-sugars have a strange after-taste, but all diet pop drinkers have gotten used to it, so apparently, I will to…eventually. Poke holes in the cake.
Next up, Jello. I purchased a box of the sugar-free lime JELL-O. I really can’t taste a difference in the sugar-free and sugar JELL-O so that was good. I used a cup of boiling water, one 3 oz package of the lime JELL-O (sugar-free of course) and added in half-cup cold water. I dumped it all over the cake. I then refrigerated my cake for about four hours. I frosted it with one tub of sugar-free Cool Whip and enjoyed. Give it a try! I’ll bet you’ll love it as much as I do!
Written by – Courtney Rix Velasguez Lawless