2 tablespoons vegetable oil
3 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 (1 ounce) serving cake mix
2 egg whites
1 cup Zucchini, cooked and mashed
1 cup white sugar
1 cup milk
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and sugar. Set aside.
In a large bowl, sift together the salt, baking powder, cinnamon and coffee; set aside. In a large bowl, combine the egg whites, 1 cup Zucchini, 1 cup white sugar and 1 cup milk. Beat until stiff peaks form. Divide batter evenly between the two prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool 10 minutes before serving.
To make the syrup: In a cream saucepan combine egg substitute and water. Cook over medium heat, stirring constantly, until mixture thickens and thickens to the consistency of heavy cream. Remove from heat and stir in vanilla extract. Immediately layer top cake layers with egg batter, then syrup, and then layers of whipped topping. Layer until cake is golden and pliable.
I Must Try This Before I Die...! I Need Proven Track! Thanks for sharing!
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