I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post.
When it comes to the holiday entertaining table, desserts take center stage and this year, I want my family and friends to be able to have cake and eat it too! Many times, the pie, cake, and even ice cream are passed by because of the dairy ingredients that are found in these treats. This makes me sad. Well, this holiday will be different! I have found a recipe that will bring smiles to those gathered around the table.
That's right! This year, we are using Lactaid® in our chocolate bundt cake recipe so that ALL our guests will be able to enjoy dessert without any Dairy Envy what-so-ever. This my friends, makes me very happy! I've tried this cake recipe ahead of time and it is really quite delicious. The best part? It's so wonderful, you won't need icing, frosting or whipped cream; just a quick dusting of confectioners sugar and you are good to go. Of course, if you would like to add a scoop of Lactaid® Salted Caramel Chip ice cream, I don't think anyone would say no!
Because our household diets are becoming a bit more sensitive, I have kept Lactaid® milk on the shopping list and it has helped tremendously. Lactaid® is still 100% dairy just without the lactose which means the taste of milk is still enjoyed on morning cereal or in our much needed lattes but doesn't come with any discomfort.
So, this is why I decided to try it in my chocolate bundt cake recipe to see if it would work and it did! The recipe calls for water, but normally I add milk to keep a nice soft crumb to the cake. This time I added Lactaid® and this tasty treat was gobbled up in no time!
- 1 box Chocolate cake mix
- 1 sm box chocolate instant pudding
- 1/2 c vegetable oil
- 3 eggs
- 1 cup [email protected] milk
- preheat oven to 325d degrees.
- Grease and flour your bundt pan well. Set aside.
- Combine cake mix and pudding mix.
- Add eggs one at a time and beat until incorporated.
- Add oil and milk and beat on medium speed for 2 minutes.
- Pour batter into prepared pan and place in oven.
- Bake 30-40 minutes; until center springs back and toothpick comes out clean.
- Cool on rack for 5 minutes.
- Invert onto plate or platter and allow to cool completely.
- Dust with confectioner sugar.
Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 81mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 3g