Ok.. Before you go thinking I'm turning Vegan or I'm trying to healthify my cake... Just know this ended up being eggless because I was eggless and I wasn't going to take a baby out at 9pm to get some. So.. Thanks to google.. I found an alternative. I thought this was kinda crazy but it works.!! I needed 3 eggs so the substitution was 1 tablespoon of baking soda to 3 tablespoons of vinegar.. I know.. It sounds yuck right? It totally isn't and it works!!! I am so excited about this because how often do you not have the right ingredients.. and I should be limiting the calories in my dessert... So... I may have to do this more often....
Recipe is as follows..
1 box Betty Crocker Super Moist White Cake
3 TBS Vinegar and 1 TBS baking soda ( mix these together separately and then add to the cake mix)
1 1/4 cup sprite
1/2 cup oil
1 mashed banana
1/2-1 teaspoon of almond extract (i used an emulsion) depending on your taste
Mix all ingredients together, they will be very thick but fluffy. Bake for 20-25 mins @ 350. Cake will brown quickly but make sure it is firm (not overcooked) before removing. Cake will pull away from the sides of the pan as it cools.
1 carton cool whip
1 carton Philadelphia White Chocolate Indulgence
Mix together and cover cooled cake. Keep Cake Refrigerated until ready to serve.
The cake is like a banana cake/banana bread hybrid.. It is dense but moist and chewy also.
It looks like it was enjoyed.. What do you think?