Pineapple Angel Food Cake

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I get very suspicious when the words “fat free” and cake are used in the same sentence. They really don’t belong together and when they are, I get worried. There are so many fat free desserts out there but most loaded with trans fats, hydrogenated oils and artificial ingredients. So basically, all you’re really doing is clogging your arteries to save a few calories. Don’t get me wrong, there are many healthy guilt-free sweets out there, but I honestly believe it’s better to indulge in the real stuff as long as you do so in moderation. So many Americans (mostly girls my age) have become obsessed with anything labeled “skinny”, “guiltless” or “sinless”. Don’t let those marketing jerks fool you. If you want a freaking brownie, have a small one. Nobody is going to force feed you an entire tray of them.

Now, with all that said I discovered a perfect compromise to satiate any sweet tooth. I would love to take credit for this one, but the recipe has been floating around the web for years. I actually have no idea who came up with this but if I did I would give them a pat on the back.  It’s basically two ingredients: angel food cake mix and a can of pineapple. Cheap, easy, healthy– perfect.

Boxed cake mixes sometimes freak me out, mostly because you can’t even pronounce half of their ingredients, so I opted for an organic cake mix. It was only 75 cents more. I also bought crushed pineapple in it’s own juice, NOT syrup. As if this could get any better, I went completely Betty Crocker and made my own whipped cream (1 cup cold heavy cream and 2 tbs sugar, whip with hand mixer for 5 minutes).

Enjoy this heavenly treat!

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Ingredients

  • 1 Box Angel Food Cake ($3.50)
  • 1 20 oz can crushed pineapple ($1.00)

Total: $4.50

Instructions

Preheat oven to 350. Use a bundt pan but do NOT grease it. Mix pineapple and cake mix in large mixing bowl. Pour batter in to Bundt pan and bake for 32-35 minutes. Let cool before serving.

Victory Cake

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Raise your hand if you know what Victory Cake is. Well, let me re-phrase that. Raise your hand if, to you, Victory Cake is a layer of milk chocolate frosting sandwiched between two layers of Devil’s Food cake then smothered with Dream Whip topping. *Raises Hand*. This is another one of the pirated desserts from my mother’s blessed (and food stained) recipe book. It’s the cake that I always ask for on my birthday. Nobody else in my family likes it as much as I do, and that’s fine by me…more for Katie. My birthday is May 28th and being from Florida, this time of year tends to be quite warm in the sunshine state. The thing I love about this cake is that you actually serve it cold, straight out of the fridge. It’s the kind of dessert that is always better the next day. The other thing I love about it is that it’s a “doctored” boxed cake recipe—it’s so stinkin’ easy and you will trick your guests into thinking you slaved for hours in the kitchen.

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I am not exaggerating…this cake is ridiculous. It’s a triple threat—Devil’s Food cake, chocolate frosting center AND chocolate pudding mixed in?! Swoon. Chocolate is a life-giving elixir. I’m not sure if I could imagine a life without chocolate in it. Sure, we’d all fit into our jeans a little easier, but rest assured we would not be as happy. There are proven studies out there that say chocolate has a positive effect on mood disorders and mild depression. I’m not saying to go and gorge yourself on king-sized Butterfingers when you have a case of the Mondays, but the research does show that a small amount can help. To me, this suggests that maybe, somehow, in some other era, chocolate was an essential component needed to maintain psychological homeostasis. Too bad we went and ruined everything when we introduced the Big Mac and chili cheese fries into our diets…our poor bodies are confused. With that said, let’s take a step back. Give your body the fuel it needs and reward yourself with this pure and unadulterated goodness.

My roommate Jackie and I have the same birthday. 26!
My roommate Jackie and I have the same birthday. 26!

Ingredients:

For the cake:

  • 1 box Duncan Hines Devil’s Food Cake mix ($2.00)
  • 4 eggs ($1.00)
  • ½ C vegetable oil ($.50)
  • 1 C Whole milk ($.50)
  • 5 oz INSTANT Chocolate Pudding mix ($1.00)

For the frosting:

  • 1 container Duncan Hines Classic Chocolate Frosting (center) ($2.00)
  • 1 Box dream whip ($4.00)
  • 1 C whole milk ($.50)

Total: $9.50

Instructions:

Preheat oven to 350. Lightly grease and flour two 9-inch cake pans.

Mix together cake mix, oil, eggs, milk and instant pudding with electric beaters on high. Blend until all lumps are out and thoroughly combined.

Pour equal amounts in two round cake pans and bake for 26-30 minutes or until toothpick comes out clean. Let cakes cool at least 30 minutes.

Flip one of the cakes over on to platter or large plate. Frost only the top with chocolate frosting and place the other cake on top, round side up. Let cool another 30 minutes.

While the cake is cooling, put a glass or aluminum mixing bowl and beaters in freezer for 30 minutes. In the cold bowl, combine BOTH Dream Whip packets along with 1 C of milk. Blend on high for about 4 minutes or until peaks form.

 Using a butter knife, generously front the top and sides of the cake. Refrigerate at least 4 hours or overnight. Serve cold.