Rose Mary Mogan Recipe

Splenda Cream Cheese Pound Cake

By Rose Mary Mogan cookinginillinois


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.


Recipe Rating:
 2 Ratings
Serves:
10 to 12 or more
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3 c
all purpose flour
3 c
splenda
3 stick
butter, room temperature
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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
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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
  • Comments

  • 1-5 of 13
  • user
    Ann Holt ASholt - Sep 12, 2012
    Rose Mary, You didn't put in the ingredients the amount of Splenda you use. I'd like to make this but need this amount. Thanks, ASHolt
  • user
    Rose Mary Mogan cookinginillinois - Sep 12, 2012
    Ann after posting the recipe, I re read the recipe, and saw the mistake, I corrected it IMMEDIATELY, but the correction HAS NOT YET BEEN POSTED. You know they have to approve first or something, before they will make changes to the original recipe. The correct amount of Splenda should be 3 cups. There is ONLY 3 cups of flour IN THIS RECIPE the second one is where the splenda should be LISTED. The correction will be made, but I do not know when OR HOW LONG IT WILL TAKE. Thanks any way for bringing it to my attention. Have a nice day.
  • user
    Sandy Mika mikasldy - Sep 12, 2012
    That looks absolutely delicious, with splenda or sugar I am going to be making this , yum 8]
  • user
    Leila Rockwell leilaroc - Sep 12, 2012
    It looks delicious to me to and thanks Rose Mary as pinching this to make soon.
  • user
    Rose Mary Mogan cookinginillinois - Sep 12, 2012
    Thanks Sandy. It is a great recipe, and if you make it using the regular sugar, just omit the Non fat dry milk and Baking soda. You only use that when you are using splenda to bake, and you can also omit spraying the top of the cake with non stick cooking spray. Thanks for your comments.