Low Fat Low Carb Frosted Strawberry Cake Recipe

Name: Low Fat Low Carb Frosted Strawberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 8 egg whites; 1 1/4 cups canola oil; 1 cup Splenda granular; 2 teaspoons vanilla; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 lb strawberry; Frosting; 1/2 cup shortening; 1/2 cup butter; 1/2 cup Splenda granular; 1 teaspoon vanilla; 1 tablespoon skim milk

Servings: persons

Cake
8 egg whites
1 1/4 cups canola oil
1 cup Splenda granular
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 lb strawberry
Frosting
1/2 cup shortening
1/2 cup butter
1/2 cup Splenda granular
1 teaspoon vanilla
1 tablespoon skim milk

1
350u00b0F.
2
9x13 pan.
3
40 minutes.
4
Mix eggs, oil, sugar, and vanilla.
5
Mix in flour baking powder baking soda and salt.
6
Stir in strawberries (cut in small pieces).
7
Pour mixture in a pan and bake till toothpick comes out clean.
8
Icing.
9
Mix shorting butter and vanilla.
10
Add sugar.
11
Spread on cooled cake and serve.

1422

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 8 egg whites, 1 1/4 cups canola oil, 1 cup Splenda granular, and more.

Yes, Low Fat Low Carb Frosted Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Low Carb Frosted Strawberry Cake

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