where i live we do not have ready made cake boxes like in america anyway to do this from scratch.
You could try mixing all the dry ingredients from any good cake recipe, then mixing that with the diet soda. However, be aware that the reason cake mixes turn out so well is that they are loaded with additives like stabilizers to make them idiot proof. There's no way to duplicate those ingredients in a normal kitchen.
It's worth a try though.
even though i have the box cakes available i've thought about trying that, clairelaine. i'd like to not have those additives. maybe i'll find some time this weekend. i'll write more if i do.
bobo, if you try it first let us know how it turns out.
I would try to make this from scratch as well - we will see if it works - maybe this weekend ;)
The key to WHY the soda works in boxed cake mixes is that they include practically all the ingredients except liquid. If you look for things like Jiffy brand mixes, they often only call for water, and need no extra oil or eggs. So really, with the soda the main thing you're adding is liquid and some flavoring.
I've made the soda cakes from scratch, and they turn out pretty good! If you're going for all-out no sugar added, go ahead and use the sweetener substitutes. Otherwise, using some real sugar does improve the taste a bit. However, it tastes good as is.
Try this recipe for a rich, dark chocolaty cake (without the guilt!)
2 cups flour
1 cup Sugar Twin
1 tbsp Brown Sugar Twin
3/4 cup unsweetened cocoa powder
1/4 cup nonfat dry milk powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp instant coffee crystals (or regular coffee, brewed very strong)
1 can (12 oz.) diet cola (any brand will do)
1 tbsp water
Preheat oven to 350ºF.
Combine dry ingredients and whisk until well mixed.
Carefully pour in diet cola. Stir until mixture is smooth. If mixture looks thick, add in water.
Spoon into prepared muffin cups (liners sprayed with non-stick spray work best as cake is sticky). If baking a cake, pour batter into prepared 9"x13" pan, or 8" rounds.
Bake cupcakes at 350º for 10 minutes, or until toothpick inserted in middle comes out clean. Bake cake for 15 – 20 minutes. Bake times are generally shorter when baking with artificial sweetener, and the baked goodies don't "puff" as much, so be careful!
Yields approximately 24 cupcakes, and each one is approximately 50 calories according to CC's analyzer. Not bad!
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