Jess's Recipes

PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS® value 4* Ingredients: One 18.25-oz. box devil's food cake mix One 15-oz. can pure pumpkin Directions: Preheat oven to 400 degrees. Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed. Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, and then cut into 12 slices. Enjoy! MAKES 12 SERVINGS There you go -- consider yourself CAKED! via Hungrygirl.com

Here you go, people -- totally simple, totally guilt-free vanilla cupcakes that you can make in your very own home. And, EXCITING NEWS, they're a bit larger and fluffier than the average HG cupcake. Let the vanilla begin! Ingredients: For Frosting 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix For Cupcakes Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix 3/4 tsp. baking powder 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature 1/2 tsp. vanilla extract 1/2 cup liquid egg whites or (about 4) raw egg whites For Topping 3 tbsp. rainbow sprinkles Directions: Preheat oven to 350 degrees. To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted. In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set ...

This recipe is mom's that she bakes in a bundt pan. Ingredients- MIX 4 Eggs 1 Cup Oil OR. ¼ C.oil and ¾ C. applesauce 2 Cups Sugar 2 Cups Pumpkin Sift & Add 3 Cups Flour 2 Tsp. Baking Soda 2 Tsp. Baking Powder ½ Tsp. Salt ½ Tsp.+ Cinnamon Add 1 Cup Nut Meats 6 oz. or more Semi-Sweet Chocolate Bits Directions- Preheat Oven 350 Grease and flour angel food cake pan. (or Bundt pan) Bake 1 ¼ Hour (75 minutes)

1 box Devil's Food Cake mix 1 can solid pack pumpkin (15 oz.) Mix the two ingredients together. Batter will be thick. Place in muffin tins lined with paper. Bake at 400 for 20-25 mins or for mini muffins 425 for 10-12 mins. Makes 24 muffins (2 pts each) or 72 minis (1/2 pt. each)

2 bags (16 oz each) Dole frozen strawberries (or another kind of berries) 1 box yellow cake mix 16 oz bottle of clear diet soda (like diet sprite) Heat oven to 400. Spread berries in 9x13x2 pan and allow to defrost slightly. Sprinkle dry cake mix over the berries evenly. Slowly pour diet soda over strarberry/cake. DO NOT STIR. Cover with foil, then bake for 30 mins. Uncover and then far for 30 more mins. Cool slightly before serving. Serves 12 (1/2 c servings) 2 pts. each.

right from the back of a Duncan Hines box 1 box mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs Preheat oven to 350F for metal or glass pans. 325F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly (use baking cups for cupcakes). Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. Bake following the chart below. Add 35 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. 2 8-inch ~ 35-38 min. 2 9-inch ~ 30-33 min. 13 X 9 inch ~ 35-38 min. bundt ~ 45-50 min. 24 cupcakes ~ 19-22 min. Lower fat recipe: Prepare and bake following the directions above except use 1 cup water, 1/3 cup unsweetened apple sauce and 3 eggs. Reduce baking time 1-2 minutes.

This recipe is an Olson family favorite. Traditionally only served over chocolate cake. The vanilla can be substituted for almond if you want. 1/4 c flour 1 c milk make a paste over med heat, then refrigerate add 8T Crisco 1 stick butter 1 c sugar 1 t vanilla beat like crazy