Rose Mary Mogan Recipe

Splenda Cream Cheese Pound Cake

By Rose Mary Mogan cookinginillinois


Rating:
Serves:
10 to 12 or more
Prep Time:
Cook Time:
Method:
Bake
Comments:

I created this SUGAR FREE version of this cream cheese pound cake from my BASIC CREAM CHEESE/SOUR CREAM POUND CAKE. In order to get the same volumn in this sugar free version, I add the addition of NONFAT DRY MILK POWDER & baking soda. The height of the cake rises to the top of the cake pan and by spraying the top lightly with non stick cooking spray, the cake turns a nice golden brown. It was well received at a recent community reunion. Since I had 3 different Splenda Pound Cakes, I chose to frost this one with a canned sugar free chocolate frosting. I baked it in one of my speciality pans.

Ingredients

3 c
all purpose flour
3 c
splenda
3 stick
butter, room temperature
1 pkg
cream cheese, (8 oz.) room temperature
6 large
eggs, room temperature
1 1/2 c
non fat dry milk powder
1 1/2 tsp
baking soda
1 1/2 tsp
almond extract
1 tsp
butter flavoring

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed.
2
Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition.
3
Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure.
4
Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Hashtags: #moist, #flavorful, #tasty

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14 Comments

user
Audrey Proctor Pak42
Nov 17, 2014
Hello,

I wanted to let you know your recipe worked for me and I am not a baker. I used the splenda blend and lemon extract and vanilla. I will be trying your recipe again to perfect my cake as mine was a little dry. I messed up on the time I think. I like the dry milk trick and my family likes the cake too. When I get it right they will love it cause this was my greatest success, thank you so much! Pal42
user
Rose Mary Mogan cookinginillinois
Jul 16, 2013
Nora, the amount of splenda that is listed in the recipe IS THE CORRECT AMOUNT, but you can use less if you so desire. For each cup of Splenda that is used in this recipe, you use 1/2 cup of nonfat dry milk powder plus 1/2 tsp. of baking soda, to make up for the weight of the regular sugar since you are using splenda.

Is there any particular reason why you think there should only be 3/4 of a cup of splenda used in the recipe? Just wondering. I noticed also that you haven't had time to post any of YOUR recipes yet. So I will be waiting to see some of your favorite recipes . Thanks for posing the question though. So you possibly could get away with using a little less splenda than 3 cups, but you certainly couldn't go from 3 cups down to 3/4 of a cup. Then you would just have a basic biscuit dough or scone bread. Thanks so much for your question Nora, God Bless and have a nice day.
user
Nora Ceccopieri Nokriss
Jul 16, 2013
Rose 3 cups of Splanda? I think is too mucho... May be are 3/4 cup...

Thanks!
user
Rose Mary Mogan cookinginillinois
May 1, 2013
Yami, I have never Baked anything using Sugar Twin, so I am not at liberty to say, but if SUGAR TWIN is made for Baking, I am sure it would probably be okay, & work, but this particular recipe was created especially for use with Splenda.

No the cake does not taste like cream cheese, but it does make the cake very moist. Hey, my home town originally is in Arkansas. I hope this helps, but I can't promise that you will get the same results using Sugar Twin as you would if you used Splenda.
user
Yami Hachiko HachiBug
May 1, 2013
Instead of using splenda, do you think it will still be good if I use Sugar Twin? Oh, and does it taste like cream cheese?