Strawberry Sundae Cake

Chef Betty Rohde
(Author of "Celebrations" from the "So Fat, Low Fat, No Fat" series of cookbooks)


Ingredients:

1 (18-oz) package strawberry cake mix
1 (3-oz) package sugar-free strawberry gelatin dessert mix
1 (10-oz) package frozen strawberries, thawed (reserve ¼ cup juice for frosting)
1/2 cup applesauce
3/4 cup egg substitute
1/4 cup chopped pecans (optional)
Strawberry frosting

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Pre-heat the oven to 350 degrees.
Spray a 13-x-9-inch baking pan with vegetable oil cooking spray.
In a large mixing bowl, combine the dry cake mix, gelatin dessert mix, strawberries, applesauce, and egg substitute.
With an electric mixer, mix well. Stir in the pecans if desired, reserving a few for the topping.
Pour the batter into the prepared baking pan.
Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool on a wire rack until slightly warm.
Spread with Strawberry Frosting. Top with the reserved pecans if desired.
 
Strawberry Frosting:

 2 cups confectioners' sugar
2 tsp. fat-free margarine at room temperature
1/4 tsp. vanilla extract
3 to 4 Tbsp. strawberry juice (reserved from Strawberry Sundae cake)

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Combine the confectioners' sugar, margarine, and vanilla. Add the strawberry juice, a Tbsp. at a time, until the frosting is the desired consistency.