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Prep: 15 min, Cook: 1:20.
2-1/2 cups all purpose flour
1 cup brown sugar, firmly packed
3/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt (necessary)
1/2 tsp. ground ginger
1 Tbs. plus 1 tsp. ground cinnamon
3/4 cup vegetable oil
1 lb. Granny Smith apples, or other tart green apples, peeled, cored, chopped
1 cup buttermilk
1 tsp. vanilla extract
1 large egg

Preheat oven to 325°F. Butter and flour a round baking pan. Mix first 7 ingredients and 2-1/2 tsp. cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 3/4 cup of mixture to a smaller bowl and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake about 1 hour 20 minutes, or until tester comes out clean when inserted into center. Transfer to rack and cool slightly.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 441, fat 17.7g, 36% calories from fat, cholesterol 29mg, protein 4.7g, carbohydrates 67.6g, fiber 2.5g, sugar 43.7g, sodium 344mg, diet points 10.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.5, Bread: 1.3, Lean meat: 0.1, Fat: 3.3, Sugar: 2.0, Very lean meat protein: 0.0

Prep: 15 min, Cook: 30 min, plus refrigeration time.
1 package white cake mix
1-1/3 cups water
1/3 cup oil
3 eggs
1 package lemon gelatin dessert, or other favorite flavor
3/4 lb. light frozen dessert topping

Preheat oven to 350°F. Butter and flour a 9x13 inch cake pan and set aside. (Cake mixes may vary; check the directions on the box you use before proceeding and use them, if different.) Combine first 4 ingredients in a bowl. Using an electric mixer, beat on low speed 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into prepared pan and bake 30-35 minutes, or until a tester comes out clean when inserted in center. Cool in pan on a rack 15 minutes before turning out onto a serving dish. Cool completely. Poke holes in cake with a large tined fork. Prepare gelatin according to package directions and pour over cake. Refrigerate at least 1 hour. Spread dessert topping evenly over cake and serve.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 336, fat 15.4g, 41% calories from fat, cholesterol 50mg, protein 4.9g, carbohydrates 45.3g, fiber 0.4g, sugar 43.3g, sodium 341mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 2.5, Sugar: 2.9, Very lean meat protein: 0.0

Prep: 15 min, Cook: 30 min.
1-1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch or arrowroot powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups sugar
1 cup water
3 egg whites\cooked
1/2 cup light corn syrup

Preheat oven to 350°F. In a mixing bowl, combine first 6 ingredients. In another bowl, stir sugar and water for 1-2 minutes. Add egg whites and corn syrup and stir until well blended. Slowly combine both mixtures, stirring until smooth. Pour into a well-greased 9x9 inch baking pan. Bake for 30-35 minutes, or until a tester comes out clean when inserted in center. Cool before serving.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 279, fat 0.9g, 3% calories from fat, cholesterol 0mg, protein 4.2g, carbohydrates 67.6g, fiber 2.3g, sugar 42.2g, sodium 292mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.2, Lean meat: 0.0, Fat: 0.1, Sugar: 2.9, Very lean meat protein: 0.3