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There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup 2 tbsp. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can.
As a recap, this is so both layers are roughly the same size. Just mix the pudding mix in with the whipped topping for a few minutes. Frost your fat-free cake with your fat-free whipped frosting. Edit 1 (one week later) No children were harmed in the making nor consumption of this cake. That said, 1/12 of this recipe, (2 box mixes 16 oz whipped topping 2 oz or so pudding mix) works out to 10 points a slice.
Bake the cake for however long the box tells you to bake it. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. People seemed to miss the point that I am a 25-year-old woman on a diet with no kids. Not bad considering that a comparable cake would be 14 points. My cake burnt/stuck to the pan/was underdone/crumbled. No, the food colouring has nothing to do with the failure of your cake.
Since kids don’t really need fat-free anything, there’s no need to use the soda recipe if you don’t like the idea, and if you don’t like dye, don’t make this for dinner for them every night for a month. Edit 2 (two weeks later) A note to Weight Watchers (the people on the diet, not the company): WW has long advertised 1/12 of a cake mix with diet soda to be a “one point cupcake.” I have no idea why they insist this is the case when according to the “as packaged” nutrition information, this much cupcake has 170 calories, 3g fat and no fiber . Edit 3 (two months later) FAQ Here are questions I get over and over again about this cake. You baked it too long/didn’t grease enough/didn’t bake long enough/moved it before it was cool.
I just don’t want to answer any more emails about it. I’m making this for my kids, can I use non-diet soda for this cake?