Easy White Cake over Fruit - Diabetic Version |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Substitute other fruit combinations or pie filling. I found this recipe at Tops market courtesy of Canola Info. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 cups flour |
1 1/2 cups splenda sugar substitute |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1/3 cup canola oil |
1 egg |
1 teaspoon vanilla extract |
1 cup skim milk |
2 cups rhubarb, chopped |
1 cup strawberry, washed and stemmed |
Directions:
1. Preheat oven to 350.
2. Combine flour, 1 cup Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
3. In an oiled 9x13-inch cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 minutes or until the cake begins to brown.
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