Hawaiian wedding cake
- Number of Servings: 20
Ingredients
2 cups all purpose flour2 teaspoons baking soda4 cups Splenda (2 cups, separated)1/2 cup Egg Beaters2 cups crushed pineapple1 cup shredded coconut1 cup chopped walnuts1/2 cup unsalted butter4 oz. fat free cream cheese1 teaspoon vanilla extract
Heat oven to 325F, coat 13x9x2 inch pan with nonstick spray.
In large bowl, mix flour, 2 cups of splenda, baking soda, egg beaters, pineapple, coconut, and walnuts until moist.
Spoon mixture into pan. Bake for 35-40 minutes until a toothpick stuck in center comes out clean. Remove from oven and cool.
OPTIONAL FROSTING-
Beat butter and cream cheese until smooth. Gradually beat in splenda and vanilla until smooth. Frost cake with mixture.
Number of Servings: 20
Recipe submitted by SparkPeople user KYMBERK.
In large bowl, mix flour, 2 cups of splenda, baking soda, egg beaters, pineapple, coconut, and walnuts until moist.
Spoon mixture into pan. Bake for 35-40 minutes until a toothpick stuck in center comes out clean. Remove from oven and cool.
OPTIONAL FROSTING-
Beat butter and cream cheese until smooth. Gradually beat in splenda and vanilla until smooth. Frost cake with mixture.
Number of Servings: 20
Recipe submitted by SparkPeople user KYMBERK.
Nutritional Info Amount Per Serving
- Calories: 194.2
- Total Fat: 11.2 g
- Cholesterol: 15.4 mg
- Sodium: 172.2 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.3 g
- Protein: 4.2 g
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