Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Snicker Doodles Cake*




Source of Recipe


Cooking Healthy with Splenda by JoAnna M. Lund


Recipe Introduction



Serves 12




List of Ingredients




1 cup fat-free milk
1 tsp baking soda
2-1/2 cups Splenda Granular
1/2 cup reduced-calorie margarine
1/2 cup no-fat sour cream
2 eggs, beaten, or equivalent in egg substitute
2-1/2 cups cake flour
2 tsps cream of tartar
1 tsp ground cinnamon

Preheat oven to 350 degrees. Spray a 9 by 13" cake pan with butter-flavored
cooking spray. In a small bowl, combine milk and baking soda. Set aside. In
a large bowl, combine 2 cups Splenda, margarine, sour cream and eggs. Stir
in milk mixture. Add flour and cream of tartar. Mix gently just to combine.
Spread batter evenly into prepared pan. In a small bowl, combine cinnamon
and remaining 1/2 cup Splenda. Evenly sprinkle mixture
over batter. Using a fork, swirl cinnamon mixture into batter. Lightly spray
top with butter-flavored cooking spray. Bake for 18 to 22 minutes or until a
toothpick inserted in center comes out clean. Place pan on a wire rack and
allow to cool completely. Cut into 12 servings.

HINT: Good served with reduced-calorie whipped topping, but don't forget to
count the few additional calories.

165 Calories;5g Fat;4g Protein;26g Carb;231mg Sodium;1g Fiber
Exchanges: 1-1/2 Starch/Carb; 1 Fat



Recipe