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My Mother-In-Law’s Birthday Cakes

Tuesday is my mother-in-law’s 68th birthday, so they’re having a dinner for her tonight, and I was asked to make her a cake. Since I love decorating cakes and have done wedding and brithday cakes over the last few years, I’m excited to be able to do this for her. She is a diabetic, so I chose a diabetic recipe for a Chocolate Angel Food Cake. I covered it with a whipped topping and drizzled it with melted chocolate. It looks and smells wonderful. I hope she enjoys it.

Here’s what it looks like:

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For an added bonus, I made some chocolate covered strawberries:

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and:

black forrest cake

I got the idea for this cake from here. I really hope she enjoys them! I had a really good time making and decorating them. I can’t wait to taste them!

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Recipe Swap: Diabetic Chocolate Angel Food Cake

I have not tried this recipe yet, but I’m making it today as a birthday cake for my mother-in-law, so I’ll let you know how it turns out. It sounds really yummy! I’ll try to remember to take pictures, too.

Diabetic Chocolate Angel Food Cake

Ingredients:

2/3 cup sifted cake flour, not self-rising
1/3 cup unsweetened cocoa
1 1/2 cup granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp cream of tartar
1/2 tsp salt

Preparation:

1. Heat oven to 375* F. Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
2. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes. When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
3. Sift 1/3 of dry ingredients over whites; gently fold in with rubber spatula. Repeat process 2 more times.
4. Pour batter into ungreased 10-inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool.
5. To unmold, run a thin knife around side of pan and tube; invert pan. Turn cake upright onto serving plate. Garnish with confectioner’s sugar, if desired.

Per Serving Daily Goal Calories 120 2,000 (F), 2,500 (M) Total Fat .5 g 60 g or less (F), 70 g or less (M) Saturated Fat 0 g 20 g or less (F), 23 g or less (M) Cholesterol 0 mg 300 mg or less Sodium 126 mg 2,400 mg or less Carbohydrates 27 g 250 g or more Protein 4 g 55 g to 90 g Calcium 6 mg 1,000 mg

Notes: Chocolate lovers, rejoice! Here’s a no-fat cake you can truly enjoy. Best of all, you can slice and freeze it for future guilt-free indulgence!

Prep time: 25 minutes plus cooling Baking time: 40 to 45 minutes Moderate, low-fat, low-calorie, can be frozen up to 1, 3, 6, or 9 months.

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

Don’t forget to check out The Grocery Chart Challenge for more great recipes!

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Reorganizing My Pantry

I recently posted about the benefits of a well stocked pantry. Well, good organization is HUGE when you have a pantry. Otherwise, things get lost and go bad before you can use them. I’ve not had to deal with that too much, but I definitely need to make better use of my space. So, I’ve picked up 2 more shelves so far, and I’m actually going to have room enough for 2 more!

This is what it looks like now:

pantry pic 4

I’ll post an updated pick in a couple of days when I get it all done. My son is sick so it’s slowing me down a bit. Don’t forget to check out 5minutesformom for more “Tackle It Tuesday” happenings! And definitely don’t forget to check back here in a couple of days for the big reveal!