Cherry Puddles Cake


Classifications: Cakes and Pies

Qty Measure Ingredient


1/2 cup margarine, softened

1 cup sugar

1/2 cup buttermilk

Egg substitute equivalent to 4 eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 20 oz can light cherry pie filling

Confectioners' sugar, optional

Instructions: In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture. Pour into a 13x9x2-inch baking pan coated with nonstick cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each. Bake at 350* for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired.



Background: Note: DIABETIC EXCHANGES: One serving (without confectioners' sugar) equals 1-1/2 starch, 1 fat; also, 134 calories, 123 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 4 gm fat.

Serves: 24

Food Exchanges: