>>Has anyone seen any low fat cake mixes? I >>haven't had any luck.
Thanks. .
..
I can't speak for what you want to call low-fat, but...substituting the
same amount of strained applesauce (ie, let it drain of excess fluid)
for oil is on trick. To get around the egg issue, you can use a
powdered product called Egg Replacer for one of the eggs called for +
egg whites for the rest of the volume of egg. just my 2 cents....

~~~Gina~~~