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Maple Cake-Diabetic-Sugar Free

Preparation Time: 20 minutes (cake)
Serving Size: 1/16 recipe
Serves: 16





List of Ingredients



• Cake
  
• 1 cup walnut halves
  
• 1 1/2 cup cake flour
  
• 2 tsp. baking powder
  
• 1 1/2 tsp. baking soda
  
• 1/2 tsp. salt
  
• 1 cup buttermilk
  
• 3 tbsp. canola oil
  
• 1 tbsp. vanilla extract
  
• 2 large eggs at room temperature
  
• 2 large egg whites at room temperature
  
• 1 1/2 cups SPLENDA® Granular
  
• 5/8 cup non-fat dry milk
  
• Maple Cream Frosting and Drizzle
  
• 1 tbsp. water
  
• 1 tsp. vanilla extract
  
• 1 tsp. unflavored gelatin
  
• 2 large egg whites
  
• 1/2 cup Log Cabin® Sugar Free Low Calorie syrup with SPLENDA
  
• tsp. cream of tartar
  
• 1/4 1 pinch of salt
  
• 1/3 cup light whipping cream
  






Instructions



1. Cake (Assembly Time: 1 ½ hours):
   Preheat oven to 325° F.
   
2. Toast nuts until fragrant, approximately 4-6 minutes. Let cool.
   
3. Combine 2/3 nuts, flour, baking soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground.
   
4. In a medium bowl, combine buttermilk, oil and vanilla. Set aside.
   
5. In a large bowl beat eggs, egg whites, SPLENDA and non-fat, dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes.
   
6. Fold a portion of the dry ingredients into the egg mixture. Then fold a portion of the wet ingredients into the egg mixture. Continue process until both the dry and wet ingredients are combined with the egg mixture. Start and end with the dry ingredients.
   
7. Bake in two greased and floured 2x9" pans at 325° F for 25 minutes.
   
8. Maple Cream Frosting and Drizzle (Preparation Time: 15 minutes):
   In a small bowl, combine water and vanilla. Sprinkle with gelatin and let soften for 1 minute
   
9. In a double boiler bring about 1" of water to a slight simmer. In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt.
   
10. Set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140° F. This should take approximately 3-5 minutes.
    
11. Increase mixer speed to high and continue beating for 3 minutes. Remove bowl from heat.
    
12. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes.
    
13. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into meringue with rubber spatula.
    
14. Cake Assembling and Decorating:
    Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top.
    






Final Comments


http://www.splenda.com

Nutrients Per Serving
Serving Size 79g
Calories 160
Carbohydrates 16g
Protein 5g
Dietary Fiber 0g
Total Fat 9g
Saturated Fat 2g
Cholesterol 35mg
Sodium 300mg
Diabetes Exchanges