It’s a box of cake mix and a can of diet coke. The recommendation is to use dark colored soda for chocolate cake and light colored soda for vanilla or white-cake. Nutritionally thinking-which I do more than half the time, it’s a good way to cut down ~ 650ish calories from 3 eggs and 1/3 cup of oil.
For crying out loud, I could not find a decent answer other than “soda moistens and helps with leavening” when replaced with eggs & oil. I guess I will take that for an answer, given my knowledge on baking!
So, is it a keeper recipe? Yes and No.
It was extremely delicate and did not hold very well–my biggest problem! It was very moist and tasted pretty good. Few of my friends tried and they could not tell any difference except that they enjoyed “brownies” rather than a cake. If there is a way to make it little bit more dense, I would certainly make it again. If any of you got ideas, please share 🙂