Recipe - Hawaiian Ice-Box Cake

1 1/3 cup Water
3 Egg whites (I used Just
Whites dissolved in water
per directions)
1 Box (18.5oz) light yellow
cake mix (I used Betty
Crocker Sweet Rewards)
Vegetable oil cooking spray
2 cup Skim milk
1 pack (3.4oz) instant banana
cream pudding and pie
filling mix (I used
Snackwell's; but would
have preferred JellO
sugar free)
1 cn (15oz) unsweetened crushed
pineapple; drained
2 cup Reducedcalorie frozen
whipped topping; thawed (I
used Cool Whip Lite)
One fourth cup Shredded coconut; toasted
(High in fat; could omit
without ruining the taste
of the cake)

From: crystald@ruf.rice.edu (Crystal D. Davis)

Date: Wed, 26 Jun 1996 09:59:14 0500 (CDT)
This is a duplicate originally posted 6/7/96 but FRITZ@QHORSE.STX.XOM
was looking for lowfat cakes and mentioned how good Jello cake was. This
is another version that I got from Healthy Choice magazine. I find some
lowfat baked goods a little on the dry side for my taste, but not this
one.

Combine water, egg whites, and yellow cake mix in a large bowl and beat at
low spped of an electric mixer 30 seconds. Increase speed to medium and
beat 2 minutes. Pour batter into a 13x9x2 baking pan coated with cooking
spray. Bake at 350 degrees for 35 minutes or until cake springs back when
touched lightly in center. Let cool in pan on a wire rack.

Combine milk and pudding mix in a medium bowl and beat at low speed of an
electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.

Stir pineapple into pudding. Pierce 48 holes in top of cake using the
handle of a wooden spoon. Spread pudding mixture over cake, and then
spread whipped topping over pudding. Sprinkle with coconut. Store in
refrigerator.

Yield: 16 servings (17% of calories from fat) 208 calories 4g fat 40.4g
carbohydrate 2.8g protein 1mg cholesterol 341mg sodium

Digest eatlf.v096.n081

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.