white sugar free cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Preheat oven to 325. Prepare 2 round pans or 1 9x13 pan with pan spray coating and 1 TBS of flour.2 cups sifted flour.3/4 cup Splenda1 Tablespoon baking powder1/2 t salt (optional)Mix these dry ingredients togetherBeat together 1/3 Cup Canola oil1/2 Cup water2 egg yolks (save the whites)1/2 cup liquid egg substitute1 tsp vanillathen add to the dry ingredients until well blendedUsing an electric mixer, beat egg whtes until frothyAdd 1 tsp cream of tartarBeat until stiff peaks form. Stir 1/2 cup of egg whites into batter to lighten it and then add all of batter gently to egg whites folding in lightlyTurn geltly nto prepared pans and put in oven.Bake 25 - 30 minutes, but cake will not brown much as it lacks sugar. Is done when it begins to pull away from side of pan. Remove from pan immediately when done and allow to cool.When cool frost with 1 box sugar free vanilla pudding 1 cup milkMixed and allowed to sit until firm,Fold in 4 ox or about 1 cup lite cool whip toppingthen add 3/4 cup crushed pineapple in unsweetened juice.Frost cake when cool and store in fridge
cut cake into 16 pieces for dietary information.
Number of Servings: 18
Recipe submitted by SparkPeople user PENNEYV.
Number of Servings: 18
Recipe submitted by SparkPeople user PENNEYV.
Nutritional Info Amount Per Serving
- Calories: 118.2
- Total Fat: 4.7 g
- Cholesterol: 21.4 mg
- Sodium: 46.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 0.5 g
- Protein: 3.2 g
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