- 1 IP butterscotch pudding mix (dry)
- 1 IP plain pancake mix (dry) – for Gluten-free, use maple oatmeal mix (dry)
- ½ tsp. cinnamon
- 1/8 tsp. allspice
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. sugar-free sweetener, granular
- 1/3 C. liquid egg whites
- 2 tsp. olive oil
- 3 T. Walden Farms caramel syrup
- 1 T. water
- 1 tsp. *pumpkin pie flavor (optional)
- Cooking spray
Ingredients: (Candy Corn Frosting)
- 4 T. Walden Farms marshmallow dip
- ½ tsp. vanilla extract
- Few drops yellow food coloring
- Few drops red food coloring
- Preheat oven to 350 degrees.
- In a medium mixing bowl, mix together the dry ingredients thoroughly to distribute baking powder. Add liquid ingredients; stir to mix.
- Spray a 5 – 6 inch round glass baking dish with cooking spray and add batter. Lightly pat down with the back of a sprayed spoon to even out; or tap on counter till the batter evens out.
- Bake 18- 20 minutes or until inserted toothpick comes out clean. Cool completely.
- Separate marshmallow topping into three small bowls keeping 1 bowl with a smaller amount than the other 2 bowls. With a fork whip the small amount vigorously and place in a circle in the center of the cake.
- Add a few drops yellow and a few drops red food coloring to the 2nd bowl and whip vigorously, this will be the orange.
- Add a few drops yellow food coloring to the 3rd bowl and whip vigorously.
- Frost on cooled cake like this, cut in pie shaped wedges to create candy corn.
Servings: Entire cake = 2 unrestricted; ½ cake = 1 unrestricted
TIP: I purchase the Pumpkin Pie flavor at www.olivenation.com. It is completely optional but adds a great flavor, color and texture to this cake; I highly recommend it.
For more recipes like this, visit www.janevasidealrecipes.com. A portion of the proceeds from the Phase 1 cookbook will be donated to Samuel’s House Foundation providing meals for hungry children