Today at WAFB I cooked three trim&TERRIFIC fantastic and simple holiday hits. All three of these tasty recipes have only six ingredients but pack some major flavor and they are from Too Hot in the Kitchen. Holiday entertaining should be a joyful time with friends and family so don’t let the cooking stress you. Everyone has a Spinach and Artichoke dip but have you used Brie in yours and is it trim&TERRIFIC? The Olive Cheese Cocktail Bread is great because guests don’t need any utensils for enjoying and for the hostess because you can make ahead of time and pull out when you’re ready to serve. Lastly, Eggnog Spice Bundt Cake around the holidays? Say no more! Also you can now buy lowfat eggnog, which makes it that much more trim&TERRIFIC. All of these recipes are from my Kitchen 101 book and have the stamp of approval from the great people at WAFB, just check out the video!
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Eggnog Spice Bundt Cake from Too Hot in the Kitchen
This marvelous moist cake melts in your mouth. Spice and everything nice makes this a holiday hit.
Makes 16-20 servings
1 (18.25-ounce) box spice cake mix
1 (4-serving) box instant cheesecake pudding and pie filling mix
1 cup vanilla or eggnog nonfat yogurt
1/4 cup canola oil
1 cup light eggnog
3 egg whites
1 cup butterscotch chips
2/3 cup chopped pecans
1. Preheat oven 350°F. Coat nonstick Bundt pan with nonstick cooking spray.
2. In mixing bowl, combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg
whites, mixing until creamy.
3. Stir in butterscotch chips and pecans. Pour in prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Nutritional information per serving:
Calories 256, Calories from fat 39%, Fat 12g, Saturated Fat 4g, Cholesterol 16mg, Sodium 268mg,Carbohydrate 36g, Dietary Fiber 0g, Sugars 25g, Protein 4g, Dietary Exchanges: 2 1/2 other carbohydrate, 2 fat