I have request to make a cake for some how is allergic to milk products and wants a cake. I use the extended cake recipe is there any one out there that can give me a recipe using cake mix and powder milk OH I forgot to mention that sour cream is out of the question. she did say that her sister could have eggs. one more request does any one have a good diabetic cake I need to may one gor a 4 year old. THANKS A MILLION DEB

I would just sub soy milk-it's just like using cow's milk. Sorry, don't have any diabetic recipes.

Ali

I have always used the box-mix diabetic cakes. I think sweet-n-low makes it. I buy it at my local dillons. I have tryed made from scratch sugar free and have always liked the boxed better.

If she is allergic to milk, wouldn't she be allergic to powdered as well? Is she able to have butter, since butter contains milk solids? (My mom is allergic to milk and shouldn't have any of those above items.)

Soy milk will work though. You want to make it from scratch so you know what's in it. God knows what's in boxes.

The diabetic cake doesn't need to be milk-free right. Its for a different cake?

I just reread your question after Sangria's post and she's right-you would need to use shortening or non-dairy margarine for the cake. If you want to use margarine, Willow Run is a soy margarine and Fleischmann's Unsalted (green label) is vegetable margarine, both of which are non-dairy. Most other margarines contain whey.

Also, all the box mixes I have checked have milk products in them, so that's out for you. Gonna have to make it from scratch, kiddo. Sorry.

Ali

Duncan Hines until recently made cake mix which was non-dairy. If you have some previously purchased or your store doesn't turn over quickly, you may still be able to use this mix. If it has a "U" in an "O" on the front of the box and doesn't also say "dairy" or have a "D" next to the OU, it will be dairy free. (But read the ingredients to be sure. Whey and Casein are dairy ingredients.)

I have been using rice milk lately instead of soy milk. I think the cakes have been rising a bit better. Soy works pretty well also,however. I use shortening instead of margerine, as I prefer the taste. Willow Run and Earth Balance (not Smart Balance) are non-dariy margerine brands and Earth Balance is also non-trans-fat. Fleischman's has a non-dariy salt-free margerine.

FYI, there are two products made by Tofutti called "Better than Sour Cream" and "Better than Cream Cheese" which substitute very well for the real products and are good for vegans and people allergic to milk.

I made a chocolate cake recently for a diabetic. I used Splenda for Baking and the recipe found here:
http://www.splenda.com/recipe_detail.jhtml;jsessionid=HLO2FMGBYMSAECQPCB3SUYYKB2IIWNSC?id=splenda/recipes/de_choccake.inc

Everyone loved it (not just the diabetic person) Be aware however, that Splenda for Baking does contain some sugar. Be sure that is OK with the person for whom you are baking. I had tried four cakes before that that were totally sugarless and none rose properly, so if the Splenda one doesn't work, I have no suggestions.

I made chocolate icing for the cake using Splena granulated. It worked really well and tasted great. Here is the recipe and nutritional info


4 tsp dried egg white powder and ¼ cup warmish water (or the equivalent of 2 egg whites)
¼ tsp cream of tartar
½ cup Splenda granulated
1 cup Crisco
2.8 oz sugarfree dark chocolate bar (I used Sorbee sweetened with manitol)
2 oz unsweetened chocolate

Melt the 2 kinds of chocolate in the microwave or in a double boiler, over, not in, hot water. Set aside to cool to room temperature.

Dissolve the egg white powder in the warm water. Sprinkle the powder into the water and stir and let it sit for awhile and stir some more. (You dont want little clumps of hard stuff in your icingit can take awhile to dissolve.

Beat the egg white mixture until foamy and add the cream of tartar. Beat some more until you get soft peaks and then add the Splenda a little at a time until stiff peaks form when you raise your beater from the mixture. When the whites are stiff, but not dry, begin adding the shortening, a little at a time. The mixture will probably curdle and look like cottage cheese, but just keep beating, it should smooth out nicely. When all the shortening is added, add the COOLED chocolate mixture and beat until the color is uniform.

You can probably add a couple of Tablespoons of liqueur to this, or some vanilla, but keep in mind both of these usually have sugar and alcohol, which count when diabetics count carbohydrates and sugars.

Nutritional analysis FOR THIS WHOLE BATCH (about 2 cups)
Calories:   2504
Fat:    244 grams
Carbohydrate   78 grams
Sugars     0 grams
Protein     15 grams

Hope this helps some.