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Dolly Madison Buttercrumb Cinnamon Low-Fat Copycat Recipe
Dolly Madison Buttercrumb Cinnamon Low-Fat
By Todd Wilbur

Recipe Type: Snacks
Calories: 111
Cook Time: 30 minutes
Recipe Rating: 0.0 (0 reviews)
 

When Interstate Brands started the Dolly Madison line of baked goods that has today become the convenience store leader, it was known as Interstate Bakeries. Roy Nafziger started the bakery in 1927, and he could only have dreamed that one day his company would ring up more than one billion dollars in sales. One item that contributes to those impressive sales figures are these little brown sugar/cinnamon-topped cakes, which have become a popular addition to the Dolly Madison line of baked goods since the late eighties.

We can easily create a low-fat home clone of the real thing with only seven ingredients, thanks to white cake mix that can be found in practically all stores. Notice that the cake mix is not a reduced-fat variety. That's not necessary for the recipe to produce little cakes that taste just like the real thing, but still have less than one-third the fat. And even though the original is sort of square-shaped, we'll use a couple of 12-cup muffin pans to simplify the process. The shape will be different, but the flavor will be right on.

Nutrition Facts
Serving size–1 cake
Total servings–24
Calories per serving–111 (Original–170)
Fat per serving–1.7g (Original–6g)

Source: Top Secret Recipes Lite by Todd Wilbur.

1 18.25-ounce box white cake mix
1 1/4 cups water
1/2 cup egg substitute
1 tablespoon Butter Buds Sprinkles

Topping
2/3 cup dark brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon

1. Preheat the oven to 350 degrees F.

2. Combine the cake mix, water, egg substitute, and Butter Buds in a large bowl and mix with an electric mixer for 2 minutes.

3. Grease the cups of two 12-cup muffin tins (if you only have one, just be sure to clean it well after the first batch). Fill each cup about half full with batter.

4. Combine the ingredients for the topping in a small bowl and mix well.

5. Sprinkle about 2 teaspoons of the topping over the batter in each cup. Use a knife to slightly swirl the topping into the batter.

6. Bake the cakes for 20 to 25 minutes or until light brown on top. Store the cakes in a sealed container after they have cooled to keep them fresh.

Makes 24 cakes.





        
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