Tuesday, November 25, 2014

Splenda Pumpkin Cake with a Maple frosting and Toasted Walnuts

Happy Hunting Season! This year I made my husbands best friend a birthday cake. He is diabetic, and I made this cake for him last year also, but this year I added walnuts to it. It is very delicious and you would never know that it is a Splenda recipe and diabetes friendly! We actually brought it to a bar and even people at the bar who tried it were impressed! 

(this recipe was first done in 2011, and was re-made in cupcake form as shown above in November, 2014. Change the cooking time  to 18-22 minutes)

1 c. Splenda granulated sweetener
1/2 c. brown sugar
3/4 c. canola oil
1 egg
1 (15 oz.) can pumpkin puree
2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 Tbs. cinnamon
1/4 tsp. salt

1 8 oz. pkg. reduced fat cream cheese
1/4 c. butter, softened
1/2 tsp. vanilla
1 tsp. maple flavor extract
1/2 c. Splenda granulated sweetener
1/2 c. powdered sugar

Preheat oven to 350 degrees. Lightly spray two 9 inch circular cake pans. Set aside. Place splenda, brown sugar, oil, egg and pumpkin puree into a blender. Combine. Add remaining ingredients until well combined. Pour cake batter into prepared pans. Bake for 25-30 minutes. Remove from pans and cool on a drying rack. Place the frosting ingredients in a mixing bowl. Mix until well blended. Place the first later of cake on a serving dish. Spread a thin layer of frosting on top. (Sprinkle with toasted walnuts if you chose to use them). Add the second cake layer. Spread with the rest of the frosting. (Top with more toasted walnuts if desired). Enjoy!

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