Try this version of yellow cake that is
made with less than half of the sugar of regular cake but still
tastes great.
Double
Yummy Yellow Cake
- 1 cup SPLENDA® Sugar
Blend for Baking
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter, softened
1 1/4 cups buttermilk - divided use
4 large egg yolks
2 teaspoons vanilla extract
- Preheat oven to 350°F
(175°C). Lightly grease and flour 2 eight-inch cake pans.
Set aside.
- Place SPLENDA® Sugar
Blend for Baking, flour, baking powder and baking soda together
in a medium bowl. Stir until well blended.
- Cut butter into chunks.
Add to flour mixture. Mix at medium speed until mixture is crumbly
in appearance (about one minute).
- Pour 1/4 cup buttermilk
into the flour mixture. Mix at low speed until blended.
- Blend remaining buttermilk,
egg yolks, and vanilla together in a small bowl. Add 1/2 of the
mixture to the flour mixture. Mix at medium high speed until
well blended (about 30 to 45 seconds). Scrape sides of bowl.
Add remaining milk mixture. Mix until well blended. Scrape sides
of bowl and mix again if necessary, to remove any lumps.
- Spoon batter into prepared
pans.
- Bake for 35 to 40 minutes,
or until wooden pick inserted in center comes out clean.
- Cool for 15 minutes on
rack before removing from pans. Once cool, frost with Rich
Chocolate Frosting,
or as desired.
Makes 16 servings.
Nutritional Facts Per Serving:
Calories: 250: Calories from Fat: 90; Total Fat: 10g; Saturated
Fat: 6g; Cholesterol: 75mg; Sodium: 180mg; Total Carbs: 33g;
Dietary Fiber: 0g; Sugars: 13g; Protein: 4g
Exchanges Per Serving:
(1/16th cake, no frosting): 2 Starches, 2 Fats
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
