Splenda Yellow Cake Food
SPLENDA BLEND SOUR CREAM POUND CAKE
A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
- Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
- Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
- Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5
GINGERBREAD COFFEECAKE (SPLENDA)
This tender and very light-textured cake may very well become your next Christmas classic. From 50 Splenda Recipes.
Provided by lazyme
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Spray an 8-inch round cake pan with nonstick cooking spray.
- Stir flour and lightly measure 1 cup.
- Combine flour, 1/2 cup Splenda, and spices in a large bowl.
- Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
- Measure out 1/2 cup and set aside.
- To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
- Beat with a spoon or on low speed with a mixer until smooth.
- Spoon into the prepared pan.
- Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
- Sprinkle mixture over the top of the cake.
- Bake for 25 minutes or until the center of the cake springs back when touched lightly.
Nutrition Facts : Calories 137.1, Fat 6.6, SaturatedFat 1.5, Cholesterol 23.9, Sodium 206.1, Carbohydrate 16.6, Fiber 0.8, Sugar 3.1, Protein 3
SPLENDA PUMPKIN CAKE
I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??
Provided by internetnut
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
Nutrition Facts : Calories 188.6, Fat 8.3, SaturatedFat 3.4, Cholesterol 65.6, Sodium 352, Carbohydrate 24.8, Fiber 0.7, Sugar 10.4, Protein 4.1
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