Dianna Alvarez`s Three milked cake recipe- low fat version

Serves 15


Ingredients

1 box Betty Crocker
SuperMoist yellow
cake mix
1 1/4cups water
1 tablespoon canola
oil
2 teaspoons vanilla
2 whole eggs
3 egg whites
1 can (14 oz) fat-free
Sweetened
condensed milk (not
evaporated)
1 can (12 oz)
evaporated fat-free
milk
1/2cup fat-free (skim)
milk or fat-free half-
and-half
1 container (8 oz)
frozen reduced-fat or
fat-free whipped
topping, thawed
Sliced fresh
Strawberries, if desired

Directions

1. Preheat oven to 350 degrees F. Grease and
flour a 9 by 13- inch baking dish and set
aside. Heat oven to 350F (325F for dark or
nonstick pan). Spray bottom only of 13x9-
inch pan with cooking spray.

2. In large bowl, beat cake mix, water, oil,
vanilla, whole eggs and egg whites with
electric mixer on low speed 30 seconds, then
on medium speed 2 minutes, scraping bowl
occasionally. Pour into pan.

3. Bake 29 to 35 minutes or until edges are
golden brown and toothpick inserted in
center comes out clean. Let stand 5 minutes.
Poke top of hot cake all over with fork or
wooden skewer, wiping fork occasionally to
reduce sticking.

4. In medium bowl, stir condensed milk,
evaporated milk and skim milk until blended.
Slowly pour evenly over top of cake. Cover;
refrigerate about 1 hour or until mixture is
absorbed into cake.


5. Spread whipped topping over cake.
Refrigerate until serving time. Garnish with
strawberries. Store in refrigerator.

Calories Per Serving: 260
Fat Grams Per Serving: 4 g