Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: to prepare the mixes: combine the cake mix ingredients; set aside. combine the first four streusel ingredients; add pecans. store both mixes in separate airtight containers in a cool dry place for up to 6 months. yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel). to prepare coffee cake: in a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. pour into a greased 9-in. square baking pan. combine 3/4 cup streusel mix and butter; sprinkle over batter. bake at 375°f for 25-30 minutes or until a toothpick inserted near the center comes out clean. serve warm. yield: 9 servings per batch.

Target recipe: spray 13x9x2inches rectangle baking pan with butter flavor cooking spray. make streusel topping; set aside. beat splenda and butter in large bowl with electric mixer on medium speed. beat in eggnog, sour cream, rum extract and egg sub until blended. stir in flour, baking powder, baking soda and salt. spread in pan. sprinkle streusel topping over batter. cover and refrigerate atleast 8 hours. heat oven to 350*. uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean. cool 20 minutes. make eggnog glaze; drizzle over coffee cake. for serving, cut into 5 rows by 3 rows. note**to cook immediately reduce bake time to 30-35 minutes.