Butterscotch Frosted Gingerbread Snack Cake

Created With: Baking Mix - Ginger Spice

"I made the Ginger Spice Baking Mix like a snack cake (with skim milk, plain fat-free yogurt, and Splenda).  I followed the 'Cake Instructions' but instead of an 8x8" pan, put it into a 9x13" pan.  I baked it at 375 degrees for 18 minutes.  After the cake cooled, I mixed together an 8 ounce tub of Cool Whip Free, 1 small (1 ounce) package of Sugar-Free Fat-Free Instant Butterscotch Pudding, and 1 cup of skim milk.  I frosted the cake with this mixture and cut it into 16 pieces.  What an awesome piece of cake.

"I am a diabetic and you are a lifesaver with these mixes.  I cannot stop raving about them.  I see you still have my Frosted Chocolate Snack Cake recipe online.  I am so proud.  You might want to add this as Butterscotch Frosted Gingerbread Snack Cake.  WOW!!!  It's delicious."

Note from the Kitchen of Southaven Farm:  After making JC's frosting a few different ways, we were most successful by placing the pudding mix and milk in a bowl, beating with an electric mixer on low speed to combine, and then folding in the container of Sugar Free Cool Whip.  Then we continued beating until it was smooth, creamy, and wonderfully fluffy.

NUTRITION INFORMATION per piece (1 of 16):
120 calories, 0.5 grams fat, 2 grams fiber, 22 grams carbohydrate