Splenda spice cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Sifted cake and pastry flour |
| 1½ | teaspoon | Cinnamon |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Salt |
| ⅓ | cup | Margarine, softened |
| 1 | Egg | |
| 1 | Egg white | |
| 1 | teaspoon | Vanilla extract |
| ⅔ | cup | SPLENDA granular sugar substitute |
| 1 | cup | Low fat plain yogurt |
Directions
Sift together flour, cinnamon, baking powder, baking soda, nutmeg, allspice and salt. Set aside. Cream margarine until softened. Beat in egg, egg white and vanilla, beating at high speed for 1 minutes.
Add SPLENDA and beat until smooth. Add flour mixture alternately with yogurt to creamed mixture, beating until smooth after each addition. Pour into greased 9 inch square baking pan. Bake at 350F for 25-30 minutes or until tester inserted in centre comes out clean.
Cool on rack. Serve with fresh fruit, if desired. Makes 12 servings.
Per serving: Energy 146 cal Protein 3⅗ g Fat 5⅕ g Carbo 20½ g Origin: Splenda Recipe booklet. Shared by: Sharon Stevens, March/94 From: Sharon Stevens Date: 03-23-94 Submitted By JR BYERS On 12-03-94