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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Monday, February 20, 2012

Sorghum Cake

This is a story of what happens when you don't pay attention....and then thank your lucky stars that your mistake comes out good!

I've had a recipe for Molasses Cake that I've been wanting to try.....and yesterday was the day to make it. I always lay out all the ingredients and read the recipe at least twice before making something. Well, having a bunch of junk on my mind, I get it all mixed up and realize that the batter is REALLY watery. Why you (didn't) ask? Because I put in a FULL CUP of hot water instead of half cup!!! So I scramble to pull all the ingredients out of the cabinets (I put things away when I'm done with them.....makes the final clean up so much easier) and start dumping.....and worrying that it won't come out right since everything is now out of sequence. And......I only have one 9" square baking pan so I ended up making 6 cupcakes/muffins along with the cake. And guess what?!?!  They came out good! And so, here's the recipe. PLEASE NOTE: This recipe makes the cake ONLY!!!

SORGHUM CAKE
Makes 9 Servings
1 Serving = 3 PointsPlus™


2 TBSP light butter, softened
1/4 cup Splenda granulated
1/4 cup fat-free egg substitute
1/2 cup sorghum
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup hot water

Preheat oven to 350º.

In a small bowl, beat butter and Splenda granulated until crumbly-ish. Beat in egg substitute. Beat in sorghum.

In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with the hot water, mixing well after each addition.

Pour into sprayed 9” square baking pan.

Bake at 350º for 25 – 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on wire rack.

Can be served with a dollop of fat-free whipped topping or as is.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan
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