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.
all purpose flour
butter, room temperature
cream cheese, (8 oz.) room temperature
eggs, room temperature
1 1/2 c
non fat dry milk powder
1 1/2 tsp
1 1/2 tsp
1Preheat 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.
2Add 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.
3Now 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.
4Dust 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.