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CHERRY PUDDLE CAKE

Source of Recipe

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CHERRY PUDDLE CAKE

Exchanges
Serves: 24

1/2 c. margarine. Softened
1/4 c. sugar
Granulated Splenda equivalent to 3/4 c. sugar
1/2 c. buttermilk
Egg substitute equivalent to 4 eggs
1 T. lemon juice
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 can (20 oz.) light cherry pie filling
Confectioners’ sugar, ‘optional’ OR Powdered Sugar Replacement (see “Make Your Own” Section)

In a mixing bowl, cream the first 3 ingredients. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to creamed mixture.

Pour into a 13-in. x 9-in. x 2-in baking pan coated with nonstick cooking spray. Use a knife to divide batter into 24 rectangles’ spoon a small amount of pie filling into the center of each.

Bake at 350-F for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners’ sugar if desired.

One serving (with powdered sugar replacement) equals: 109 calories…123 mg sodium…trace cholesterol…14 gm carbohydrate…3 gm protein…4 gm fat ++++ Exchanges: 1 starch…1 fat