Saturday, September 26, 2015

Fresh Apple Cake with Cream Cheese Pudding Whip Frosting


Dry Ingredients:
1/2 cup whole wheat flour
1/2 cup AP flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Bowl:
1 tsp vanilla
1/2 tsp butter extract
1/4 cup egg white or whites from 2 eggs
1/2 cup white sugar
1/4 cup brown sugar
2 Tbsp apple sauce
2 Tbsp nonfat plain greek yogurt

1 large Granny Smith apple peeled and diced

Cream Cheese Pudding Whip Frosting:
4 oz fat free cream cheese (softened)
1 small package of sugar free vanilla, white chocolate  or cheesecake flavored pudding mix
1 cup milk (I used almond)
8 oz tub of thawed cool whip

Frosting Directions:
In a small bowl whisk pudding mix and milk and let set for 5 minutes.  In a medium bowl, blend cream cheese with a hand mixer.  Add in pudding and cool whip and blend until combined. 

Preheat oven to 350 degrees and lightly spray an 8x8 baking dish.   In a medium bowl, whisk dry ingredients; set aside.  In another medium bowl, stir together wet ingredients until no lumps are visible.  Stir in dry ingredients until just combined careful not to over-mix.  Fold in diced apples and transfer to baking dish.  Bake at 350 for 30 min.  Let cool completely before frosting cake and refrigerate for 30 minutes before serving.  Store in fridge.

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