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0 of 1 people found the following review helpful
4/5May 13, 2008
Reviewer: Cindy in Kansas
* Hard to review as I substituted a lot but here goes: I substituted 1 1/4 cups egg substitute for the 4 jumbo eggs, 1/4 cup sour cream, 1 tablespoon glycerine from NOW products (helps with moistness in fat free products), 1/4 cup apple sauce, 1t vanilla, 2T sugar free instant vanilla pudding, dry. This decreased the calorie count from 146 to about 70 for each cupcake (it made 12 full cupcakes) Frosting enough for about 6 cupcakes and was a little saccharine tasting but not horrible. They rose pretty nicely but were spongy as egg substitute will often cause. I would buy again.
* Fast and easy to make, Dixie Diner's Devil's Food Cake Mix results in a sweet, moist and springy dessert that is a treasure for a low-carbing celiac dieter. The taste is enjoyable, albeit a little saltier than ideal. One caution: my cake was done at 17 minutes, a full minute before the advised 18 minute baking time. Overcooking yields a tough dry cake, so start testing the cake's center early.
For comparison to another low carb gluten-free cake, Dixie Diner's Devil's Food Cake's texture is more like a traditional cake than Expert Food's Cake-Ability-based chocolate almond cake, but the Cake-Ability dessert is richer in taste. While I'd give slightly higher marks to the Expert Food's cake, the EF Cake-Ability chocolate almond cake is much higher in calories and thus harder to fit into a weight loss plan that counts both carbs and calories.
I do wish Dixie Diner had a soy-free Devil's Food mix, but nothing's perfect. Overall this cake is a delight.