Lo-Pro Chocolate Cake (Pops!)

Thanks to several parents on the Listserv, I got the following recipe, and it was a huge hit.  I made it into cake pops (so easy, make the cake. Let it cool. Mash it up. Add frosting until it becomes doughy - about 2 cups, refrigerate. Roll into balls, add sucker sticks. Refrigerate. Dip in almond bark and desired sprinkles. Serve!) and served for a birthday party.  So fun!

 

2-1/2 c. wheat starch

2/3 c. cake flour

1 tbsp + 1 tsp baking powder

4 oz box instant chocolate pudding

3 tbsp. cocoa powder1 tbsp. + 1 tsp egg replacer

1-1/3 c. sugar

2 c. water

1/2 c. melted butter

1/4 c. oil

1 tsp. vanilla extract

100 g. mini chocolate chips

Whip egg replacer, water and sugar with a whisk until foamy. Add butter and remaining wet ingredients. Beat well and add to dry ingredients.  Stir in chocolate chips.. Pour into 24 muffin cups. Bake at 325 for 25 minutes. 

 

Approximate phe is 35 per cupcake.   For the cake pops, dipped in almond bark, I estimated about 25 mg phe/cake pop.

Camp PHEver Chocolate Cupcakes

3 cups CBF quick mix

1 large box jell-o chocolate cook & serve pudding mix

1/2 cup brown sugar

1/4 cup melted margarine

1/4 cup canola oil

1 tsp vanilla

2 cups water

Preheat oven to 350 degrees. Mix first 3 ingredients until well blended. Then add margarine, oil, extract, d water. Mix with electric mixer until combined and smooth. Place cupcake liners in cupcake tin and spray with non stick cooking spray. Fill 2/3 way full. Bake for 20-25 minutes. Makes 24. Total phe/recipe= 137 mg PHE per cupcake= 7 mg phe

PKU Modified Cake from a Mix

1 box mix (this is for Duncan Hines mix ; Banana, Butterscotch,Raspberry, Lemon or French Vanilla flavor)
1 1/3 cups plus 1 tbs water
1/2 cups applesauce
1 egg
41 phe per cupcake

Lo Pro Cupcakes w/ Soda

These are soooo easy, and less fat, because it omits the oil and eggs!

1 box Duncan Heinz super moist cake mix (I used yellow, but you can use white, strawberry or any other non-chocolate or nut-based flavor)
1 12 oz. can of sprite (I used store brand of lemon-lime soda)

Mix well. Pour into cupcake tins (makes about 18-24 regular size).

Entire recipe (if using non-chocolate/nut flavor) is only 60mg of phe!

They taste great!

Ice Cream

Ice Cream

3 C Rich's Whipped Topping
1 C water
3/4 C sugar
1 tsp salt
2-3 tsp vanilla (or you can use other flavorings)
2-3 drops yellow food coloring

Combine the water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a mixer, whip all ingredients for about a minute and 1/2 ( this makes the texture much better). Pour the mixture in a freezer cylinder and follow the directions for your particular cylinder.

I have to add that all of this wouldn't fit into our cylinder but I put the rest in a glass pan and froze it with success. This is by far the creamiest recipe I've found for ice cream.

Chocolate Wacky Cake

Chocolate Wacky Cake

6 tbl oil
3 TBL cocoa (195 phe)
1 1/2 cup dp baking mix or Wel-plan or Lo Profin (about 5 phe, depends on mix)
1 cup sugar
1 tsp baking soda
1 cup cold water
1 tsp vanilla
1 TBSP vinegar
1 tsp salt

Whisk dry ingredients together. Mix liquids together. Pour liquid into dry and wisk until smooth. Will be runny.

Pour in 8x8 pan sprayed with cooking spray. Or, makes 12 cupcakes. Bake 350 for 35 to 45 minutes for cake, 20 to 30 for cupcakes. Done when toothpick comes out clean.

Depending on mix, the cake has about 200 phe, or 17 per cupcake.

Tracy's Candy Shop Cupcakes/Muffinsd

I used Donna Taylor's tried-and true cake recipe but made a few changes. The basic recipe is the one I use for her breakfast muffins, but I've also made coconut and candy shop (which is really a chocolate chocolate chip cupcake with butterscotch chips. Here's the basic recipe and variations:

Chocolate Chip Muffins
Adapted Donna Taylor birthday cake recipe

2 ½ c. wheat starch
2/3 c. cake flour
1 tbsp. + 1 tsp. baking powder
4 oz box vanilla pudding
1 tbsp. + 1 tsp. egg replacer
1 1/3 c. sugar
2 c. water
½ c oil
1 tsp. vanilla
¼ c. butter, softened
100 gm mini chocolate chips

Whip egg replacer, water, and sugar until foamy. Add butter and remaining wet ingredients. Beat well, add to dry ingredients. Add chocolate chips and pour into 24 muffin cups. Sprinkle tops with granulated sugar and bake at 325 for 25 minutes.

Total phe: 562
Total yield: 24 muffins
Phe per muffin: 23

To make candy shop muffins, I use chocolate pudding instead of vanilla, and add 3 TBSP cocoa powder. The pudding and cocoa powder add 302 phe to the recipe, so for 24 muffins, the phe per muffin is 36. My daughter also likes some butterscotch chips added to the batter. Butterscotch chips are fairly low in phe (48 phe for 1/4 cup), so if you add them as well, add a few phes to each muffin.

To make coconut muffins, delete the chocolate chips and vanilla extract, add 1 tsp. coconut extract and add 75 gm shredded, sweetened coconut to the batter and 50 gms to the top of each muffin. For 24 muffins, the phe is 21 each.

Tracy, Chicago

Cambrooke's Devil's Food Cake

Just made this! Check out pictures on PKU Families site. They were pretty good, a little sticky on the outside, which could be my fault for undercooking? I made cupcakes instead of a layer cake, and it made WAY more than 12 servings! I just froze them individually for birthday parties!

Ingredients
6 Tbs butter softened
2 cups dark brown sugar
3 cups packed CBF All Purpose Baking Mix (405 g)
4 Tbs unsweetened cocoa powder (18 g)
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup non-dairy liquid creamer
1 cup water
2 tsp vanilla extract

Directions
Preheat the oven to 350 degrees and grease 2 square or round cake pans.
Cream together butter and brown sugar.
Add all dry ingredients including cocoa.
Gradually add non-dairy creamer and water to mixture and add vanilla. Mix until batter is smooth and creamy.
Pour into pans and bake for about 25 minutes or until done.
Frost cake with your favorite ready-to-spread vanilla frosting.*Makes 12 servings

283 mg phe per recipe/ 24 mg per serving (1/12 of cake)

April's Tastes Like Devils Food Cake

1/2 c. granulated sugar
2 TBS. unsweetened cocoa (not instant)
1/2 c. cold water
1/2 c. (55g) wheat starch
1/4 c. miracle whip dressing
1/2 c. (55g) Wel plan baking mix
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. vanilla

Preheat oven to 350. In mixing bowl combine sugar, miracle whip, cocoa and a small amount of water. When well blended, add remaining water and mix. Stir in baking mix, wheat starch, baking soda and salt. Blend until smooth. Add vanilla, mix well. Pour batter into a greased 8x8 pan or muffin tin. Bake 20 min. for cupcakes, 25 for cake.

150 mg phe per recipe. 15 mg per slice 1/10 of cake
112 calories per cupcake, 1124 calories per cake

Soda Pop Cake

Pillsbury Moist Supreme Devils Food cake mix
I didn't want to make the whole box of cake so I used:
1/2 bag of cake mix
1/4 cup oil
1 cup club soda
= 10 cupcakes. They turned out great.
Much better tasting and moist without being chewy. They are fragile when hot, but firm up when cool. Making 20 servings per cake mix brings the phe to 45 mg per cup cake or 3 exchanges. The oil really added flavor and moisture. I haven't made this in a regular cake pan yet, but it should work because the cupcakes are fine.

KC's Single Cupcake Recipe

1 Tbsp. + 1 tsp. Water
1/2 tsp. Oil
34g Maddy's Cake Mix
____________________________________________________________
1/3 cup mix
4 teaspoons water
1 1/2 teaspoons of oil.
I baked it at 350 for 10 minutes.
____________________________________________________________
1 for the Dietary Specialties cake mix:

1/2 cup of cake mix
1/3 cup of water.
Mix it together in a microwaveable bowl and micro wave for 95 seconds.
Frost or put cool whip on it.
It is very fast and we figured it is about 1 1/2 food equivalents.

Brenda's Yellow Cake

YELLOW CAKE

40 grams sifted cake flour

50 gms JELL-O Instant vanilla pudding

270 gms wheat starch w/ ½ tsp xanthum gum

36 gms mayo

3 tsp. baking powder (15 gms)

57 gms mixed egg (1 large egg)
1/2 tsp. salt (3 gms)

17 gms egg yolk (1arge yolk)

¾ c. softened butter

2 tsp of good quality vanilla
1 c. sugar

270 grams of rice milk.

1. Grease two 9 inch baking pans with lots of butter and line with parchment paper that has also been greased.
2. Sift cake flour, wheat starch, xantum gum, baking powder, salt and jell-o pudding three to four times (or use triple sifter and do 1 time). Set aside.
3. Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 6 to 8 minutes to blend it well.
4. Add egg yolk, blend for 30 seconds. Scrape bowl.
5. Add mayo, blend for 30 seconds.
6. Add mixed egg, again blending for 30 seconds. Add vanilla.
7. With the mixer on low, add about half of the dry ingredients, mix until just incorporated. Then alternate with the rice milk, starting and ending with the dry mix. Mix JUST until incorporated after each addition. In other words, add half of the rice milk, then 1/2 remaining dry mix, then the remaining rice milk. End with the remaining dry mix. Scrape the sides of the bowl as necessary.
8. Bake at 375 degrees, for 30-35 minutes, or until it begins to come away from the sides of the pan. Stick an uncooked piece of spaghetti into the middle of the cake, it should come out clean.

775 mg phe in cake.