1 small package sugar free gelatin, any flavor
1/2 cup boiling water
1 1/2 cups Carbquik
1/4 cup granular Splenda or equivalent liquid Splenda
1 egg
4 tablespoons unsalted butter, softened *
1 teaspoon vanilla
1 batch Whipped Topping, optional

In a glass measuring cup, dissolve the gelatin in the boiling water; stirring 2 minutes. Cool to room temperature. In a medium bowl, beat all ingredients with electric mixer 30 seconds on low speed until moistened. Scrape the bowl, then beat on high speed for 4 minutes. Spread in a greased 8x8" baking pan. Bake at 350 30 minutes or until center of cake is firm. Cool and frost as desired.

Makes 9 servings
Can be frozen with or without Whipped Topping

* Do not use salted butter.

With granular Splenda:
Per Serving: 114 Calories; 9g Fat; 5g Protein; 11g Carbohydrate; 8g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 111 Calories; 9g Fat; 5g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carbs

Frosted with 1 batch Whipped Topping
With granular Splenda:
Per Serving: 208 Calories; 19g Fat; 5g Protein; 12.5g Carbohydrate; 8g Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Serving: 205 Calories; 19g Fat; 5g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs

As soon as I took my first bite, I realized the stupid thing that I'd done. I forgot all about how salty Carbquik is and I should have used unsalted butter. For some reason this cake comes out very flat and dense. The flavor reminds me of those strawberry cake mixes that my Mom would make when we were kids. I used a Royal strawberry gelatin mix, but I think Jell-O brand would have a nicer flavor. Of course you could use any flavor gelatin. The pink color is a bit of a shock, but it might be pretty for Valentine's Day.

UPDATE: I've changed the rating on this from 3 to 2 stars. After chilling, the cake becomes much too heavy and a bit more like Play-Doh than cake. I'll need to work on finding a way to make this cake rise better.

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