Ww 4 Points Easy Cake Recipes

Steps:

• Mix cake mix and diet soda.
• Pour in 13"x9" pan sprayed with Pam.
• Bake at 350 for 30 minutes or until done. Cool completely.
• Mix pudding and milk.
• When thickened, spread on cake.
• Spread Cool Whip over all.
• Cover and refrigerate leftovers.
• 4 points per serving (serves 15).

Steps:

• Spray crock pot with cooking spray.
• Whisk skim milk with dry pudding mix in crock pot until dissolved.
• In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended.
• Very gently pour cake mixture over pudding mixture. DO NOT MIX!
• Cover and cook on HIGH for 2 1/2 hours.
• Serve hot.

Steps:

• Cook couscous as directed (I cooked it in veggie broth).
• Preheat oven to 350.
• Combine all ingrediants into a bowl and stir, mix until thoroughly combined.
• lightly spray a muffin pan w/ non stick spray.
• spoon in mixture.
• bake about 25 minutes or until brown.

Steps:

• Mix cake mix and can of drink together using mixer.
• Pour into a greased 9 x 13 baking pan.
• Bake according to package directions.
• While cake is baking, make pudding mixture using ff milk.
• When cake is cooled, top with pudding then cool whip.
• Note: It is usually better the longer it sits in the fridge because the cake gets very moist.

Steps:

• Place the chocolate chips for the filling in a glass and set aside.
• Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
• Add the pudding to the mixture and stir well.
• Spoon the chocolate mixture into four evenly spaced mounds on a plate.
• Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
• Preheat oven to 350 degrees.
• Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl.
• Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda and salt) to the mixing bowl and whip batter with a whisk or fork for 2 minutes.
• Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins.
• Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.
• Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!

Steps:

• Preheat oven to 350*F.
• Mix dry cake mix with diet soda.
• Drain fruit and place in bottom of cake pan.
• Pour the cake mix over the fruit and bake.
• for 35 minute or until done.
• Cut into 12 slices. 4 Points per slice.