[CAKE-RECIPE] Sugar Free Cheesecake

[Marla in Las Vegas]

Sugar Free Cheesecake 

1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon cinnamon
1 (6 oz) pkg sugar free lemon jello
1 cup boiling water
1 (8 oz) pkg reduced fat cream cheese
2 teaspoons vanilla
1 cup frozen light whipped topping, thawed 

1. Preheat oven to 350 degrees F (175 degrees C). 

2. In a medium bowl, combine the graham cracker crumbs, butter and cinnamon. 
Mix well and press into the bottom of a 9 inch square pan. Bake for 8 - 10 
minutes. Remove from the oven and cool. 

3. Dissolve the jello in boiling water. Cool until thickened, but not set. In a 
large bowl, beat the cream cheese and vanilla until smooth. Blend in the jello. 
Fold in the whipped topping. 

4. Pour the filling into the crust. Sprinkle graham cracker crumbs over the 
top. Refrigerate over night. 



GOD Bless, Marla

 


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[CAKE-RECIPE] Macaroon Day Chocolate Macaroon Cake - Bundt Cake

[Marla in Las Vegas]

Macaroon Day Chocolate Macaroon Cake - Bundt Cake 
Chocolate Macaroon Cake - Bundt Cake


 


1 bundt cake 1½ hours 20 min prep 
Change to: bundt cake US Metric 
2 cups sifted flour 
1 3/4 cups sugar 
1/2 cup unsweetened cocoa 
1 teaspoon salt 
1 teaspoon baking soda 
2 teaspoons vanilla 
3/4 cup cold water 
1/2 cup sour cream 
3 eggs 
1 egg yolk (reserve 1 white for filling) 
1/2 cup shortening 
Coconut-Macaroon Filling 
1 egg white 
1/4 cup sugar 
1 cup grated coconut 
1 tablespoon flour 
1 teaspoon vanilla 
Filling: 

In small bowl, beat egg white until soft peaks form. 

Gradually add sugar; beat until stiff peaks form. 

By hand, stir in coconut, flour and vanilla, blending well. 

Set aside. 
Cake: 

In large mixing bowl, combine all ingredients, blending at low speed until 
moistened. 

Beat 3 minutes at medium speed and then pour batter into greased and flour 12 
cup Bundt Pan. 

Drop teaspoonfuls of coconut filling over the chocolate batter. 

Bake at 350 degF for 55-65 minutes or until cake tests done. 

Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool 
completely. 

Top with Vanilla or Chocolate glaze.


GOD Bless, Marla

 


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