recently i posted an article praising marsala wine : as a replacement for virtually every liquid called for in cooking/baking: fizzy lizzy is def a second option...all things considered, like marsala: cheaper than water; fizzy lizzy contains no 'added sugars' so it should work in easy recipes that include 'diet soda' as the liquid:::: i digress.in the midst of recreating my childhood heirloom japanese fruitcake (a challenging bit of funwork) :::: i find: recipes that r so perfectly simple i begin 2 LEARN again: baking is science:
one recipe has no eggs/oil (my first choice: eggs r cheap but why waste one); the other includes egg whites (i use a whole egg). both recipes make use of boxed cake mix. unless you have serious issues with 'processed foodstuff' (i do as a 'rule of thumb')...then i get over it.
Chocolate Pomegranate Cake 12 servings
1 (18 1/4 ounce) package chocolate cake mix
1 1/4 cups diet cola (used fizzy lizzy pomegranate)
Mix dry cake mix with soda. Pour into floured cake pans, Bundt pan, muffin tins, etc.
Bake according to directions on box.
Fizzy Lizzy Soda Cake 12 servings
1 (18 ounce) box dry cake mix (any flavor)
10 ounces diet soda (used fizzy lizzy pomegranate; or raspberry lemon, or any lizzy)
1-2 egg white (i use 1 whole egg, beaten)
Mix the dry cake mix, the fizzy lizzy, and the egg white(s) until well blended.
Pour into a 9x13 sprayed pan or prepared cupcake tins.
Bake according to the directions on cake mix box.
we drink diet soda, but don't have it these days: we have been seduced by fizzy lizzy.
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