FAT FREE CAKE MIX RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
  2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
  3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
  4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
  5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
  6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
  7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.