Is there a recipe for 100 cal and under per slice of cake?

basically any diet-friendly or really low-calorie cake will do.Is there a recipe for 100 cal and under per slice of cake?
I think 100 cal is being too optimistic. Also, it's kind of hard to judge a ';slice'; of cake. That said:


Cheesecake Brownies


Ingredients:


One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food


One 15-oz. can pure pumpkin


6 oz. fat-free cream cheese, room temperature


1/4 cup Splenda No Calorie Sweetener (granulated)


1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water


1/4 tsp. vanilla extract





Directions:


Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into a large baking pan (about 9'; X 13';) sprayed with nonstick spray, and set aside. Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!) Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces. MAKES 16 SERVINGS


Serving Size: 1 brownie


Calories: 133





Strawberry Shortcake


Ingredients:


1 shortcake dessert shell (like a Hostess Shortcake Dessert Cup)


1/3 cup sliced strawberries


1/3 cup Breyers Double Churn Free fat-free ice cream, Creamy Vanilla


2 tbsp. Fat Free Reddi-wip


1 tbsp. Smucker's Sugar Free Strawberry Preserves





Directions:


Mix the preserves with 1/2 tbsp. of hot water to make a strawberry sauce, and then set aside. Place about one-third of the sliced strawberries in the center of the shortcake. Top with the ice cream. Then, place another third of the strawberries on top of the ice cream (or if you want to be all fancy, press them into the ice cream). Drizzle the strawberry syrup over the top. Then squirt your dessert with the Reddi-wip, and top with the remaining strawberries (again, feel free to be fancy and place them prettily around the whipped topping). Enjoy! MAKES 1 SERVING


Serving Size: 1 shortcake with ice cream (entire recipe)


Calories: 190





Carrot Cake Cupcakes


For cupcakes:


1 1/2 cups shredded carrots, roughly chopped if shreds are long


1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow


3/4 cup whole-wheat flour


3/4 cup canned pure pumpkin


2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)


2/3 cup canned crushed pineapple in juice (not drained)


2/3 cup Splenda No Calorie Sweetener (granulated)


1/4 cup raisins (not packed)


2 tbsp. brown sugar (not packed)


1 1/2 tsp. pumpkin pie spice


1 1/2 tsp. cinnamon


1 tsp. baking powder





For frosting:


4 oz. fat-free cream cheese, softened


1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)


2/3 cup Splenda No Calorie Sweetener (granulated)


1/2 tsp. vanilla extract





Directions:


Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS


Serving Size: 1 frosted cupcake


Calories: 130





Red Velvet Cupcakes


Ingredients:





For Frosting


6 tbsp. Jet-Puffed Marshmallow Creme


6 tbsp. Cool Whip Free, thawed


1/4 cup fat-free cream cheese, softened


1 tbsp. Splenda No Calorie Sweetener (granulated)





For Cupcakes


1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food**


1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**


Two 25-calorie diet hot cocoa mix packets


1/2 cup fat-free liquid egg substitute (like Egg Beaters)


1/4 cup mini semi-sweet chocolate chips, divided


1/2 oz. red food coloring


1 tsp. Splenda No Calorie Sweetener (granulated)


1/8 tsp. salt





Directions:


Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glasIs there a recipe for 100 cal and under per slice of cake?
www.Spenda.com


or cut any cake in smaller pieces.


Cake without icing/frosting will help.


But I'd rather have a bigger piece of angle food cake.
Angel food is low cal/low fat because it has no butter or shortening or egg yolks but if you make your own you will need a tube pan.





I'm including a link for a recipe that received good reviews.
angel food cake





than you can put fruit on it, and some coolwhip if you want.





its really healthy and tastes great!