Receta A summer splurge with Holly Clegg's Burger Cake
Even though we’re trying to eat right, be healthy and lose weight, there are times we like to indulge ourselves. Maybe it’s with a glass of wine or a cocktail, or possibly with a nice slice of imported cheese.
For those of you with a sweet tooth, you need to check out today’s guest post from Holly Clegg. She shares with us her brilliant recipe for Burger Cake. Not only does she include nutritional information, but she “healthifies” it by using egg whites, skim milk, and fruit. Whenever possible, you may want to look for sugar free substitutes or use stevia instead of sugar.
Since each slice contains a whopping seven Weight Watchers POINTS, save up your extra POINTS to enjoy this treat! You can also halve you slice, then add a bunch of extra strawberries and some no fat, no sugar whipping topping on the side.
This cake would be fun to bring to a Fourth of July or Labor Day party, too!
Summer sizzle without wrecking your diet too much
Looking for a fun cake to “wow” everyone this summer? You will want to try my Burger Cake which is the perfect ending to any meal. The recipe might look long but I promise it truly is easy as you are using cake mixes. Let the kids help to put the cake together and then enjoy this wonderful fun summer sensation.
Burger Cake
This cake will be the “talk of the party.” The yellow cake layer represents the bun, the brownie layer serves as the burger, and the yellow whipped topping makes a great mustard. Kiwi becomes the lettuce and pickles, while strawberries stand in for tomatoes.
Makes 20 servings
Yellow cake layer ingredients:
- 1 (18.25-ounce) package yellow cake mix
- 3 egg whites
- 1 egg
- 2 tablespoons canola oil
- 1 1/3 cups water
- 1 cup confectioners’ sugar
- 2 to 3 tablespoons skim milk
- 1 9-inch) round Brownie Layer (recipe follows)
- 1 envelope whipped topping mix
- 1/2 cup cold milk
- 1 teaspoon yellow food coloring
- 1 1/2 cups sliced strawberries
- 4 kiwis, peeled and thinly sliced
- 1/4 teaspoon poppy seeds
Yellow cake directions:
Preheat oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.
In large mixing bowl, beat together cake mix, egg whites, egg, oil and water until well mixed. Pour batter into prepared pans. (You’ll need only one yellow layer for this recipe, so save remaining batter for another use, like cup cakes).
Bake 25-30 minutes or until the top springs back when touched. Cool layers in pan on wire rack 10 minutes, then turn onto wire racks to cool.
To assemble, when cake has cooled, split layer in half into two 9-inch rounds with long, serrated knife. Place bottom half on serving plate.
In small bowl, mix together confectioners’ sugar and enough milk to form spreading consistency. Spread half of mixture on top of yellow cake layer. Top with cooled Brownie Layer.
In mixing bowl, beat together whipped topping mix, cold milk, yellow food coloring until topping is very thick, forms peak. Spread remaining half of confectioners’ sugar mixture on top of brownie layer to help the next layer of fruit stay in place.
Cover with sliced strawberries and kiwis. Top with whipped topping mixture, making sure that fruit is showing on all sides. Carefully place remaining half of yellow cake layer on top of fruit and whipped topping. Sprinkle with poppy seeds and refrigerate until ready to serve.
Brownie layer ingredients:
1 (18.25-ounce) package brownie mix
1/3 cup canola oil
1/4 cup water
2 eggs
Brownie layer directions:
Preheat oven to 350°F. Coat 9-inch round cake pan with nonstick cooking spray.
In large mixing bowl, beat together brownie mix, oil, water, and eggs until well mixed. Pour batter into prepared pan, bake 25-30 minutes or until top springs back when touched. Cool in pan 10 minutes, then turn out onto wire rack to cool completely before using.
Nutritional information
Calories 331, Protein (g) 4, Carbohydrate (g) 53, Fat (g) 12, Calories from fat (%) 32, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 361, Diabetic Exchanges: 3 other carbohydrate, 2.fat
Weight Watchers POINTS = 7 per slice
More from Holly Clegg at This Mama Cooks!