Splenda Yellow Cake Recipes

SPLENDA YELLOW CAKE

SPLENDA YELLOW CAKE image

Categories Cake Dessert Bake Low/No Sugar

Yield 16 servings

Number Of Ingredients 8

Ingredients

3/4 cup SPLENDA® Sugar Blend for Baking
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter, softened
1 1/4 cups buttermilk (divided)
4 egg yolks
2 teaspoons vanilla extract

Steps:

1.PREHEAT oven to 350°F. Lightly grease and flour 2 eight-inch cake pans. Set aside. 2.PLACE SPLENDA® Sugar Blend for Baking, flour, baking powder and baking soda together in a medium bowl. Stir until well blended. 3.CUT butter into chunks. Add to flour mixture. Mix at medium speed until mixture is crumbly in appearance (about one minute). 4.POUR 1/4 cup buttermilk into the flour mixture. Mix at low speed until blended. 5.BLEND remaining buttermilk, egg yolks, and vanilla together in a small bowl. Add 1/2 of the mixture to the flour mixture. Mix at medium high speed until well blended (about 30-45 seconds). Scrape sides of bowl. Add remaining milk mixture. Mix until well blended. Scrape sides of bowl and mix again if necessary, to remove any lumps. 6.SPOON batter into prepared pans. 7.BAKE for 35-40 minutes, or until toothpick inserted in center comes out clean. 8.COOL for 15 minutes on rack before removing from pans. Once cool, frost as desired.

SPLENDA PUMPKIN CAKE

Splenda Pumpkin Cake image

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

Ingredients

3 cups original Bisquick baking mix
1 1/2 cups Splenda granular, sugar substitute
1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
16 ounces pumpkin puree (not pumpkin pie mix)

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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