Daylight Saving Time begins on Sunday, March 8, 2015 and ends on Sunday, November 1, 2015. When you set the clock forward an hour, you actually lose an hour of sleep. If your alarm clock goes off at 7am, you're really waking up at 6am
Get energized with a "Better-For-You Chocolate Poke Cake. Dessert food doesn't have to follow a meal. It's almost like having a donut or coffee cake. It's a sweet good morning.
Here's a carb-friendly, taste friendly, swimsuit friendly poke cake you can make, bake and freeze in serving sizes. Then, take out a piece at a time when you have the urge. A "poke cake" is a regular cake you make from scratch or from a box mix. You bake it, and then poke holes in the baked cake.
Most home kitchen bakers use something bigger than fork tines. Maybe a skewer or plastic straw or wooden spoon handle like in this recipe.
After the cake has a 100 or so holes, the baker pours something liquid-y all over the cake. It's usually a pudding, but it can be syrup or even a fruity sauce, such as a strawberry or raspberry sauce.
The liquid seeps into the holes and flavors the cake. An example is Tres Leche Cake that uses milk. This is a delicious breakfast poke cake that's part of a smart eating plan if you stick with the "fat-free" ingredients.
Chocolate Pudding Poke Cake
Serves 16
1 box (2-layer size) white cake mix
1-1/3 cups water
2 egg whites
2 (1.4 oz. each) JELL-O Chocolate Sugar Free Fat Free Instant Pudding mix
1 qt. (4 cups) cold fat-free milk
Bake the cake:
Beat first 3 ingredients with mixer until blended. Pour into 13x9 inch pan sprayed with cooking spray. Bake in 350 degree preheated oven for 35 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Immediately poke deep holes in cake at 1/2 or 1 inch spacing using handle of wooden spoon or something similar.
For the poked holes:
Whisk pudding mixes and milk in large bowl for 2 to 3 minutes. Carefully pour or spoon, half pudding mixture into baked cake holes of warm cake. Let remaining pudding stand until slightly thickened. Gently spread over top of cake. Refrigerate one to two hours or overnight.
Nutritional Information (amount per serving)
Calories 150; Carbohydrates 30g; Cholesterol 0mg; Fiber 1g; Sodium 15mg; Sugars 15g; Fat 2g; Protein 4g
* Source: Kraft Recipes, Health Line
Kraft Food Group for more than 100 years making North America's best food and beverages has an unrivaled brand portfolio that includes Planters, Philadelphia, Kool-Aid, Oscar Mayer, Cracker Barrel, Maxwell House, Jell-O, Kraft Macaroni and Cheese, and many more.
According to the 2008 Food and Health Survey conducted by the International Foodservice Information Council (IFIC), 67% of Americans have made changes to improve the healthfulness of their diet in the last year.
Health experts suggest diabetics limit carbohydrate intake to less than or equal to 30g per serving. This yummy Kraft Better-For-You sweet treat is low in fat and carbs.
Kraft reminds bakers to wash hands, cooking utensils and countertops immediately with hot soapy water after contact with raw eggs.