PILLSBURY SUGAR FREE CAKE MIX RECIPE RECIPES

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SUGAR-FREE PECAN PIE RECIPE - TABLESPOON.COM



Sugar-Free Pecan Pie Recipe - Tablespoon.com image

Can sugar-free and pie exist in the same universe? Absolutely they can! Give this easy sugar-free pecan pie a try and your guests who need an alternative to the sugar-laden dessert table will be oh so grateful. And for the rest at the table, we’re pretty sure they won’t be able to taste the difference, either.

Provided by TBSP Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
5 teaspoons sugar substitute for baking
1 cup sugar free breakfast syrup
1 teaspoon vanilla
3 eggs
1 cups pecan halves
1/3 cup butter, melted

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • In large bowl, mix eggs with the sugar substitute. Stir in syrup, vanilla and melted butter. Stir in pecans. Pour into pie crust.
  • Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

GUINNESS BEER CAKE {WITH CAKE MIX} - CAKEWHIZ



Guinness Beer Cake {With Cake Mix} - CakeWhiz image

Best, quick, easy, soft, moist, fudgy Guinness beer cake recipe, starts off with chocolate cake mix. Loaded with chocolate frosting and ganache. 

Provided by CakeWhiz

Categories     Dessert

Total Time 80 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 7

4 Eggs (Large)
1/3 cup Oil
1 1/4 cups Guinness beer
1 box Devil's food cake mix (Or chocolate cake mix)
4 cups Chocolate buttercream frosting
1.5 cup Heavy cream
1.5 cup Chocolate chips (Semisweet )

Steps:

  • In a large mixing bowl, add eggs, oil, beer and mix until smooth.
  • Add cake mix and mix and mix until just combined.
  • Pour batter in two greased/ floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula. 
  • Bake at 350 degrees for about 30 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cakes to cool down completely.
  • While the cakes are baking and cooking, prepare the chocolate frosting, following the recipe above.
  • Place one cake on a cake board (same size as the cake).
  • Spread frosting on top of the cake.
  • Place the other cake on top of the frosting and gently press it to hold it into place.
  • Ice the entire cake in a thin coating of frosting. This is called a "crumb coat" just to seal the crumbs together. Chill in the fridge for 20 minutes. 
  • While the frosted cake is chilling, prepare the thick ganache by adding equal parts of heavy cream and chocolate chips in a microwave-safe bowl. Heat in the microwave at 30 second increments, mixing often, until smooth and creamy. 
  • Place a cooling rack on a cookie tray. Place the cake on top of the rack. Don't remove its base board.
  • Pour ganache on top of the cake and spread it all around the top and let it drip along the sides. Use a spatula to cover it entirely in a ganache coating. 
  • When ganache is no longer dripping at the bottom, remove it from the rack and place it on a cake stand or serving plate.
  • Chill in the fridge for 30 minutes.
  • Frost swirls of chocolate frosting around the top of the cake.
  • Decorate with chocolate rolls and sprinkle chocolate curls around the base of the cake. Enjoy! 

Nutrition Facts : Calories 1003 kcal, CarbohydrateContent 121 g, ProteinContent 8 g, FatContent 56 g, SaturatedFatContent 27 g, CholesterolContent 131 mg, SodiumContent 644 mg, FiberContent 2 g, SugarContent 95 g, ServingSize 1 serving

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