-Preheat oven to 350 degrees
-In a blender, combine (2) egg whites, (1) t. vanilla and 2 oz. of water. Blend well
-Pour liquid contents into a bowl, and gently fold in pudding packet. I usually add a little powder, mix it up, add a little more, etc... The final result is a "batter" similar to brownies. And yes, I lick the bowl and spoon
-To bake, I use (2) small corning ware dishes, you could also make them in a muffin tin, and divide them into (3) equal muffins. I spray the bottom of the dish with Pam so the cakes won't stick.
The cakes will get VERY large while baking, and will deflate when cooling. If you put too much batter into a small baking dish, your cakes will literally explode in the oven. It is VERY important to only fill the baking dish or muffin tin 1/2 way. Which is why you will get 2 small cakes or 3 muffins.
-Bake at 350 for 15-16 minutes. Let cool and enjoy a mini cake.
(2) notes:
1). I have only tried this with Lemon, Butterscotch and Vanilla puddings. They have all turned out excellect! I haven't tried with Chocolate because I don't really care for the chocolate pudding, it is very chalky to me.
2). If you are making the cakes in a muffin tin, fill the empty muffin "holes" with water so that the cakes bake evenly.
I also make muffins with the Cappucino mix. I add 2 egg whites, 1/2 tsp baking powder, 1 tsp olive oil (helps with that oil requirement), 1 oz water and 1-2 oz WF caramel syrup. I bake in the mini muffin tins for about 5 -7 minutes on 350.
THIS makes me super sad considering I was going to use that LOL. What happened?!
I didn't see the recommendation to add baking soda for one.... they were really leathery and even though I pam'd the muffin tins, they stuck like heck. I did eat them, chewy and all! lol