From the author:
It's no mistake that this is my first cake recipe. Not only is it quick and easy to make, but my true critics, my kids, loved it! I call it a snack cake because it's the perfect kind of cake for an afternoon treat. The cinnamon and sugar topping means no icing is required. Although my kids loved it as is, I like it served warm with a dollop of light whipped topping.
1/4 cup canola oil
3/4 cup Splenda Granular
2 Tablespoons molasses
1 large egg
3/4 cup unsweetened apple sauce
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
2 teaspoons sugar
1 Tablespoon Splenda Granular
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray an 8x8-inch cake pan with nonstick baking spray. In a large mixing bowl, stire together the oil, 3/4 cup Splenda, molasses, egg, applesauce, and vanilla. Sift in the flour, baking powder, baking soda, and spices and stir until smooth. Spoon batter into prepared pan. In a small bowl, combine the sugar, 1 tablespoon Splenda, and 1/2 teaspoon cinnamon for the topping. Sprinkle with a spoon evenly over the top of the cake. Bake for 20 minutes or until the center of the cake springs back when lightly touched.
Serving size: 1 piece Yield: 9 servings Exchanges: 1 1/2 carbohydrate, 1 fat Nutrition: 170 Calories, 3g Protein, 24g Carbohydrate, 7g Fat
From Unbelievable Desserts with Splenda by Marlene Koch. Used by permission.
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Last Updated: Wednesday August 30, 2006 12:04:34
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