Byheck's Baking Cookbook & Tips
Home Made Bakery
Here are a few Reduced Sugar (Diabetic) CAKE & FROSTING Recipes.
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
Hand mixing requires 200-250 vigorous strokes each time for each Creaming and Beating.
The preferred method is with an [remember to thank the inventors] electric mixer (hand-held or stand).
Cake with higher amounts of sugar or fat should be beaten more thoroughly.
When adding dry ingredients [remember to turn down or off the mixer] to batter you should alternate dry, liquid, dry, liquid, & dry.
All ingredients used should be {unless specified differently}:
a. fresh or thawed,
b. at or near room temperature,
c. measured accurately.
*************************************
Normally SPLENDA recipes require a slight increase in moisture (Honey added) & addition flavoring (vanilla increased).
SPLENDA Brown Sugar / Sugar for baking: Use approx. 1/2 the sugar of normal recipe.
SPLENDA Granulated: Contain No calories, fats, etc.
*************************************
BAKING time and temperature is very important. Check Oven temperature for accuracy.
Byheck
*************************************
==========
Reduced Sugar Cake / Applesauce
2 1/2 cups flour, sifted
1/4 teaspoon allspice
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup margarine
1 cup SPLENDA Sugar Blend
1/4 cup SPLENDA Sugar Substitute
2 each egg, beaten
1 tablespoon honey
1 1/2 cups applesauce
1/2 cup raisins, seedless
1/2 cup chopped nuts
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. SIFT Flour, Allspice, Cinnamon, Nutmeg, Soda, & Salt (3 times).
4. In a large mixing bowl: CREAM Margarine & SPLENDA. BEAT until smooth.
5. ADD: Eggs {1 at a time) & Honey BEAT until smooth.
6. Alternately ADD Flour mixture & Applesauce. Mix well. ADD: chopped Nuts, mix well. Pour evenly into the cake pans.
7. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
8. COOL in pans, before transferring to cooking rack.
9. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / Chocolate (Ambassador)
2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
2/3 cup SPLENDA Brown Sugar Blend
1 1/3 cups margarine
1 tablespoon honey
2/3 cup cold Water
2 teaspoons vanilla extract
2/3 cup cocoa powder
1/3 cup egg substitute
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. SIFT Flour, Soda, & Salt (3 times).
4. In a large mixing bowl: CREAM Margarine, Honey, & SPLENDA. BEAT until smooth.
5. ADD: Eggs Substitute BEAT until smooth.
6. ADD Water, Cocoa Powder, & Vanilla Extract Mixing well.
7. ADD Flour mixture beating well. Beat until smooth. Pour evenly into the cake pans.
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / German Chocolate
1 cup SPLENDA Sugar Blend
1 cup margarine
1 tablespoon honey
1/2 cup boiling water
1 teaspoon baking soda
2 1/2 teaspoons vanilla extract
2 1/2 cups flour, sifted
1/2 teaspoon salt
1 ounce sweet chocolate square
4 egg yolks, whole, unbeaten
1 cup buttermilk, low fat
4 egg whites, beaten, sniff
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. MELT Chocolate Square in boiling water, set aside to cool.
4. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
5. In a large mixing bowl: CREAM Margarine, Honey, & SPLENDA until fluffy; Add egg yolks (1 at a time & beat well after each); Add melted chocolate / water & vanilla extract. Mixing well.
6. Alternately ADD flour mixture & buttermilk to creamed mixture, beating well. Beat until smooth. Fold in stiffly beaten egg whites. Pour evenly into the 3 cake pans.
7. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
8. COOL in pans, before transferring to cooking rack.
9. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / Marble
2 cups flour, sifted
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup SPLENDA Sugar Blend
1/2 cup shortening, melted
2/3 cup skim milk
4 each egg whites
1 teaspoon vanilla extract
1/3 cup milk
1 tablespoon honey
2 tablespoons cocoa powder
1/4 teaspoon baking soda
2 tablespoons water , warm
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 1 each 10X13" square cake pan with waxed paper (or spray with Flour Baking Spray).
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Shortening, 2/3 cup of Milk, honey, & SPLENDA. Beat for 2 minutes. ADD Egg whites Beat for 2 minutes.
5. Alternately ADD: 1/3 cup Milk & Vanilla Extract. Mixing well. Pour 2/3 of the batter into the cake pan
6. MIX in a small bowl: Cocoa Powder, warm Water, & Baking Soda. ADD To remaining 1/3 of batter BEAT for 1/2 minute.
7. POUR over top of white batter. CUT through batter to create Marble effect
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. Frost if desired
*************************************
==========
Reduced Sugar Cake / Oatmeal
1 1/2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2/3 cup SPLENDA Brown Sugar Blend
1/2 cup SPLENDA Sugar Blend
1/2 cup margarine
1 1/2 cups Water, boiling
2 teaspoons vanilla extract
2 each egg, beaten
1 cup oatmeal
1 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Margarine, honey, & SPLENDA. Beat until smooth
5. ADD: Eggs {1 at a time) Beat until smooth.
6. ADD Water, & Vanilla Extract. Mixing well
7. Alternately ADD Flour mixture & Oatmeal. Mix well. Pour evenly into the cake pans
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / Pineapple Up-Side Down
2 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 can pineapple chunks in syrup, LITE drained [Retain Juice & water = 1/2 cup]
1/3 cup SPLENDA Brown Sugar Blend 3 tablespoons margarine, melted 2 tablespoons pineapple juice 1/3 cup SPLENDA Sugar Blend 1/4 cup SPLENDA Sugar Substitute 1 stick margarine 2 each egg 2 1/2 teaspoons vanilla extract 1 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F.
2. MIX in bottom of cake pan: Melted Margarine, SPLENDA (Brown Sugar Blend), drained Pineapple chunks, diced Cherries, & 2 tablespoons Pineapple Juice
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Margarine & SPLENDA (Sugar Blend) Beat until fluffy. ADD: Eggs, Honey, & Vanilla Extract.
5. Alternately ADD: Flour mixture, Applesauce, & {remaining} Pineapple Juice. Mixing well. POUR over the topping in the cake pan.
6. BAKE at 350`F. for 40-50 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pan, INVERT cake on to cake plate.
8. Serve with LITE whipped cream topping
*************************************
==========
Reduced Sugar Cake / White
3 cups flour, sifted
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup SPLENDA Sugar Blend
1/4 cup SPLENDA Sugar Substitute
1 cup shortening, melted
6 each egg whites, beaten stiff
1 tablespoon honey
2 teaspoons vanilla extract
1 cup skim milk
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Shortening, 1/2 of the Skim Milk, & SPLENDA. Beat for 2 minutes.
5. ADD Egg whites Beat for 2 minutes
6. Alternately ADD: remaining Flour mixture, Skim Milk & Vanilla Extract. Mixing well.
7. Pour into the cake pans.
8. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pan, INVERT on to cake plate.
10. When cooled completely: Frost & Serve
*************************************
==========
Reduced Sugar Cake / Yellow
3 cups flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1 cup SPLENDA Sugar Blend
2/3 cup margarine, melted
2 each egg , beaten
1 tablespoon vanilla extract
1 1/4 cups skim milk
1/4 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Margarine, 1/2 of the Skim Milk, & SPLENDA. Beat for 2 minutes. ADD Egg Beat for 2 minutes.
5. Alternately ADD: remaining Flour mixture, Skim Milk & Vanilla Extract. Mixing well. Pour into the cake pans.
6. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pan, INVERT on to cake plate.
8. When cooled completely: Frost & Serve
*************************************
==========
Reduced Sugar FROSTING / Butter Cream {Varieties}
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/4 cup SPLENDA Sugar Blend
3 cups SPLENDA Sugar Substitute
2/3 cup cornstarch
4 tablespoons skim milk
1/2 cup margarine
3 teaspoons vanilla extract
1 teaspoon salt
*************************************
1. MIX well: SPLENDA Sugar Substitute, SPLENDA Sugar Blend, & Cornstarch [This will make SPLENDA Confectionary Blend]
2. In a large bowl CREAM: 1/3 of SPLEND & Margarine.
3. BLEND in Vanilla, 2 tablespoons of Skim Milk, & remaining SPLENDA
4. ADD as much of remaining Milk as necessary to obtain spreadable consistency. BEAT well
5. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: SUBSTITUE Almond Extract for Vanilla. 2 Drops of Yellow Coloring
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: ADD: 2 squares of [melted] semi-sweet Chocolate with Vanilla
[May ADD Chocolate Curls, after frosting cake]
COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: ADD 1/2 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for Milk. 2 Drops of Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: ADD 2 teaspoons of Orange Peel / SUBSTITUTE Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: SUBSTITUTE 1 teaspoon Strawberry flavoring for Vanilla. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Powdered Sugar Glaze
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/4 cup SPLENDA Sugar Blend
3 cups SPLENDA Sugar Substitute
2/3 cup cornstarch tablespoon water,
2 to 3 Tablespoons
*************************************
1. MIX well: SPLENDA Sugar Substitute, SPLENDA Sugar Blend, & Cornstarch [This will make SPLENDA Confectionary Blend]
2. ADD as much of remaining Water as necessary to obtain desired consistency. BEAT well
3. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: SUBSTITUE Almond Extract for Vanilla. 2 Drops of Yellow Coloring
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: ADD: 2 squares of [melted] semi-sweet Chocolate with Vanilla
[May ADD Chocolate Curls, after frosting cake]
COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: ADD 1/2 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for Milk. 2 Drops of Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: ADD 2 teaspoons of Orange Peel / SUBSTITUTE Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: SUBSTITUTE 1 teaspoon Strawberry flavoring for Vanilla. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Chocolate
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
2/3 cup SPLENDA Sugar Blend
2 tablespoons margarine
1/2 cup skim milk
3 pieces chocolate, unsweetened Squares
1 teaspoon vanilla extract
1 1/4 tablespoons light corn syrup
*************************************
1. COOK over medium heat {stirring continously}: SPLENDA Sugar Blend, Skim Milk, & Chocolate Squares to 232` {6 to 8 minutes}. Remove from heat and ADD Margarine Do not stir. Cool for 1 hour.
2. In a medium Mixing bowl ADD: Vanilla BEAT on medium speed for approx. 5 minutes {spreadable consistency}.
3. Spread quickly {Frosting will get drier & sticky)
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Coconut Pecan {German Chocolate Cake}
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup evaporated milk, Skim Low-fat 3 egg yolks
2 teaspoons vanilla extract
1 1/3 cups coconut flakes
1 cup pecans
1 stick margarine
1/2 cup SPLENDA Sugar Blend
1/3 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1. In a saucepan COMBINE: Evaporated Milk, SPLENDA, Egg Yolks, Margarine, Honey, & Vanilla. Stir & Cook (medium heat) until thickened (about 12 minutes).
2. ADD Coconut Flakes & Pecans
3. Beat until thick enough to spread. (Approx. 2 2/3 cups)
4. Spread quickly {Frosting will get drier & sticky)
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Cream Cheese
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup SPLENDA Sugar Substitute
3/4 cup margarine
1 pound cream cheese, low-fat, softened
1 tablespoon vanilla extract
*************************************
1. BEAT in medium bowl: SPLENDA & Margarine. [Just until incorporated}
2. ADD: Cream Cheese by tablespoons. BEAT on medium speed for approx. 1 to 2 minutes {Lump Free / Scrap sides of bowl}.
3. ADD: Vanilla MIX well for approx. 1 minutes {spreadable consistency}.
4. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: ADD 1 teaspoon Almond Extract. 2 Drops of Yellow Coloring
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: ADD: 1 squares of [melted] semi-sweet Chocolate & 1 teaspoons Vanilla.
[May ADD Chocolate Curls, after frosting cake]
COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: ADD 1/4 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for 1/3 cup of the Margarine. 2 Drops of Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: ADD 1 teaspoon of Orange Peel / SUBSTITUTE Orange Juice for 1/4 cup of the Margarine. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: ADD 1 teaspoon Strawberry flavoring. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Instant Pudding
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/4 cup SPLENDA Sugar Substitute
1 package pudding mix, sugar free instance pudding mix
12 ounces Cool Whip Lite®, thawed
2 tablespoons skim milk
*************************************
1. BEAT in medium bowl: Skim Milk & Pudding mix to dissolve [get rid of grainy texture}
2. ADD: SPLENDA BEAT on medium speed for approx. 1 minute {Lump Free / Scrap sides of bowl}.
3. FOLD in: thawed Cool Whip, MIX well for approx. 1 minute {spreadable consistency}.
4. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS: {add prior to adding cool whip}:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: USE Vanilla Pudding Mix. ADD 1 teaspoon Almond Extract 2 Drops of Yellow Coloring.
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: USE Chocolate Pudding Mix.
[May ADD Chocolate Curls, after frosting cake]
COCONUT: USE Vanilla Pudding Mix. ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: USE Vanilla Pudding Mix. ADD 1/4 teaspoon Lemon Peel / ADD 1/2 teaspoon Lemon Extract. 2 Drops Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: USE Vanilla Pudding Mix. ADD 1 teaspoon of Orange Peel / SUBSTITUTE 2 tablespoons Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: USE Vanilla Pudding Mix. ADD 1 teaspoon Strawberry flavoring. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
Hand mixing requires 200-250 vigorous strokes each time for each Creaming and Beating.
The preferred method is with an [remember to thank the inventors] electric mixer (hand-held or stand).
Cake with higher amounts of sugar or fat should be beaten more thoroughly.
When adding dry ingredients [remember to turn down or off the mixer] to batter you should alternate dry, liquid, dry, liquid, & dry.
All ingredients used should be {unless specified differently}:
a. fresh or thawed,
b. at or near room temperature,
c. measured accurately.
*************************************
Normally SPLENDA recipes require a slight increase in moisture (Honey added) & addition flavoring (vanilla increased).
SPLENDA Brown Sugar / Sugar for baking: Use approx. 1/2 the sugar of normal recipe.
SPLENDA Granulated: Contain No calories, fats, etc.
*************************************
BAKING time and temperature is very important. Check Oven temperature for accuracy.
Byheck
*************************************
==========
Reduced Sugar Cake / Applesauce
2 1/2 cups flour, sifted 1/4 teaspoon allspice
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup margarine
1 cup SPLENDA Sugar Blend
1/4 cup SPLENDA Sugar Substitute
2 each egg, beaten
1 tablespoon honey
1 1/2 cups applesauce
1/2 cup raisins, seedless
1/2 cup chopped nuts
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. SIFT Flour, Allspice, Cinnamon, Nutmeg, Soda, & Salt (3 times).
4. In a large mixing bowl: CREAM Margarine & SPLENDA. BEAT until smooth.
5. ADD: Eggs {1 at a time) & Honey BEAT until smooth.
6. Alternately ADD Flour mixture & Applesauce. Mix well. ADD: chopped Nuts, mix well. Pour evenly into the cake pans.
7. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
8. COOL in pans, before transferring to cooking rack.
9. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / Chocolate (Ambassador)
2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
2/3 cup SPLENDA Brown Sugar Blend
1 1/3 cups margarine
1 tablespoon honey
2/3 cup cold Water
2 teaspoons vanilla extract
2/3 cup cocoa powder
1/3 cup egg substitute
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. SIFT Flour, Soda, & Salt (3 times).
4. In a large mixing bowl: CREAM Margarine, Honey, & SPLENDA. BEAT until smooth.
5. ADD: Eggs Substitute BEAT until smooth.
6. ADD Water, Cocoa Powder, & Vanilla Extract Mixing well.
7. ADD Flour mixture beating well. Beat until smooth. Pour evenly into the cake pans.
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / German Chocolate
1 cup SPLENDA Sugar Blend 1 cup margarine
1 tablespoon honey
1/2 cup boiling water
1 teaspoon baking soda
2 1/2 teaspoons vanilla extract
2 1/2 cups flour, sifted
1/2 teaspoon salt
1 ounce sweet chocolate square
4 egg yolks, whole, unbeaten
1 cup buttermilk, low fat
4 egg whites, beaten, sniff
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. MELT Chocolate Square in boiling water, set aside to cool.
4. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
5. In a large mixing bowl: CREAM Margarine, Honey, & SPLENDA until fluffy; Add egg yolks (1 at a time & beat well after each); Add melted chocolate / water & vanilla extract. Mixing well.
6. Alternately ADD flour mixture & buttermilk to creamed mixture, beating well. Beat until smooth. Fold in stiffly beaten egg whites. Pour evenly into the 3 cake pans.
7. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
8. COOL in pans, before transferring to cooking rack.
9. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / Marble
2 cups flour, sifted 3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup SPLENDA Sugar Blend
1/2 cup shortening, melted
2/3 cup skim milk
4 each egg whites
1 teaspoon vanilla extract
1/3 cup milk
1 tablespoon honey
2 tablespoons cocoa powder
1/4 teaspoon baking soda
2 tablespoons water , warm
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 1 each 10X13" square cake pan with waxed paper (or spray with Flour Baking Spray).
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Shortening, 2/3 cup of Milk, honey, & SPLENDA. Beat for 2 minutes. ADD Egg whites Beat for 2 minutes.
5. Alternately ADD: 1/3 cup Milk & Vanilla Extract. Mixing well. Pour 2/3 of the batter into the cake pan
6. MIX in a small bowl: Cocoa Powder, warm Water, & Baking Soda. ADD To remaining 1/3 of batter BEAT for 1/2 minute.
7. POUR over top of white batter. CUT through batter to create Marble effect
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. Frost if desired
*************************************
==========
Reduced Sugar Cake / Oatmeal
1 1/2 cups flour, sifted 1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2/3 cup SPLENDA Brown Sugar Blend
1/2 cup SPLENDA Sugar Blend
1/2 cup margarine
1 1/2 cups Water, boiling
2 teaspoons vanilla extract
2 each egg, beaten
1 cup oatmeal
1 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Margarine, honey, & SPLENDA. Beat until smooth
5. ADD: Eggs {1 at a time) Beat until smooth.
6. ADD Water, & Vanilla Extract. Mixing well
7. Alternately ADD Flour mixture & Oatmeal. Mix well. Pour evenly into the cake pans
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
*************************************
==========
Reduced Sugar Cake / Pineapple Up-Side Down
2 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 can pineapple chunks in syrup, LITE drained [Retain Juice & water = 1/2 cup]
1/3 cup SPLENDA Brown Sugar Blend 3 tablespoons margarine, melted 2 tablespoons pineapple juice 1/3 cup SPLENDA Sugar Blend 1/4 cup SPLENDA Sugar Substitute 1 stick margarine 2 each egg 2 1/2 teaspoons vanilla extract 1 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F.
2. MIX in bottom of cake pan: Melted Margarine, SPLENDA (Brown Sugar Blend), drained Pineapple chunks, diced Cherries, & 2 tablespoons Pineapple Juice
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Margarine & SPLENDA (Sugar Blend) Beat until fluffy. ADD: Eggs, Honey, & Vanilla Extract.
5. Alternately ADD: Flour mixture, Applesauce, & {remaining} Pineapple Juice. Mixing well. POUR over the topping in the cake pan.
6. BAKE at 350`F. for 40-50 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pan, INVERT cake on to cake plate.
8. Serve with LITE whipped cream topping
*************************************
==========
Reduced Sugar Cake / White
3 cups flour, sifted 3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup SPLENDA Sugar Blend
1/4 cup SPLENDA Sugar Substitute
1 cup shortening, melted
6 each egg whites, beaten stiff
1 tablespoon honey
2 teaspoons vanilla extract
1 cup skim milk
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Shortening, 1/2 of the Skim Milk, & SPLENDA. Beat for 2 minutes.
5. ADD Egg whites Beat for 2 minutes
6. Alternately ADD: remaining Flour mixture, Skim Milk & Vanilla Extract. Mixing well.
7. Pour into the cake pans.
8. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pan, INVERT on to cake plate.
10. When cooled completely: Frost & Serve
*************************************
==========
Reduced Sugar Cake / Yellow
3 cups flour, sifted 3 teaspoons baking powder
1 teaspoon salt
1 cup SPLENDA Sugar Blend
2/3 cup margarine, melted
2 each egg , beaten
1 tablespoon vanilla extract
1 1/4 cups skim milk
1/4 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Margarine, 1/2 of the Skim Milk, & SPLENDA. Beat for 2 minutes. ADD Egg Beat for 2 minutes.
5. Alternately ADD: remaining Flour mixture, Skim Milk & Vanilla Extract. Mixing well. Pour into the cake pans.
6. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pan, INVERT on to cake plate.
8. When cooled completely: Frost & Serve
*************************************
==========
Reduced Sugar FROSTING / Butter Cream {Varieties}
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/4 cup SPLENDA Sugar Blend
3 cups SPLENDA Sugar Substitute
2/3 cup cornstarch
4 tablespoons skim milk
1/2 cup margarine
3 teaspoons vanilla extract
1 teaspoon salt
*************************************
1. MIX well: SPLENDA Sugar Substitute, SPLENDA Sugar Blend, & Cornstarch [This will make SPLENDA Confectionary Blend]
2. In a large bowl CREAM: 1/3 of SPLEND & Margarine.
3. BLEND in Vanilla, 2 tablespoons of Skim Milk, & remaining SPLENDA
4. ADD as much of remaining Milk as necessary to obtain spreadable consistency. BEAT well
5. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: SUBSTITUE Almond Extract for Vanilla. 2 Drops of Yellow Coloring
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: ADD: 2 squares of [melted] semi-sweet Chocolate with Vanilla
[May ADD Chocolate Curls, after frosting cake]
COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: ADD 1/2 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for Milk. 2 Drops of Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: ADD 2 teaspoons of Orange Peel / SUBSTITUTE Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: SUBSTITUTE 1 teaspoon Strawberry flavoring for Vanilla. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Powdered Sugar Glaze
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/4 cup SPLENDA Sugar Blend
3 cups SPLENDA Sugar Substitute
2/3 cup cornstarch tablespoon water,
2 to 3 Tablespoons
*************************************
1. MIX well: SPLENDA Sugar Substitute, SPLENDA Sugar Blend, & Cornstarch [This will make SPLENDA Confectionary Blend]
2. ADD as much of remaining Water as necessary to obtain desired consistency. BEAT well
3. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: SUBSTITUE Almond Extract for Vanilla. 2 Drops of Yellow Coloring
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: ADD: 2 squares of [melted] semi-sweet Chocolate with Vanilla
[May ADD Chocolate Curls, after frosting cake]
COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: ADD 1/2 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for Milk. 2 Drops of Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: ADD 2 teaspoons of Orange Peel / SUBSTITUTE Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: SUBSTITUTE 1 teaspoon Strawberry flavoring for Vanilla. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Chocolate
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
2/3 cup SPLENDA Sugar Blend 2 tablespoons margarine
1/2 cup skim milk
3 pieces chocolate, unsweetened Squares
1 teaspoon vanilla extract
1 1/4 tablespoons light corn syrup
*************************************
1. COOK over medium heat {stirring continously}: SPLENDA Sugar Blend, Skim Milk, & Chocolate Squares to 232` {6 to 8 minutes}. Remove from heat and ADD Margarine Do not stir. Cool for 1 hour.
2. In a medium Mixing bowl ADD: Vanilla BEAT on medium speed for approx. 5 minutes {spreadable consistency}.
3. Spread quickly {Frosting will get drier & sticky)
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Coconut Pecan {German Chocolate Cake}
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup evaporated milk, Skim Low-fat 3 egg yolks
2 teaspoons vanilla extract
1 1/3 cups coconut flakes
1 cup pecans
1 stick margarine
1/2 cup SPLENDA Sugar Blend
1/3 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1. In a saucepan COMBINE: Evaporated Milk, SPLENDA, Egg Yolks, Margarine, Honey, & Vanilla. Stir & Cook (medium heat) until thickened (about 12 minutes).
2. ADD Coconut Flakes & Pecans
3. Beat until thick enough to spread. (Approx. 2 2/3 cups)
4. Spread quickly {Frosting will get drier & sticky)
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Cream Cheese
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup SPLENDA Sugar Substitute
3/4 cup margarine
1 pound cream cheese, low-fat, softened
1 tablespoon vanilla extract
*************************************
1. BEAT in medium bowl: SPLENDA & Margarine. [Just until incorporated}
2. ADD: Cream Cheese by tablespoons. BEAT on medium speed for approx. 1 to 2 minutes {Lump Free / Scrap sides of bowl}.
3. ADD: Vanilla MIX well for approx. 1 minutes {spreadable consistency}.
4. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: ADD 1 teaspoon Almond Extract. 2 Drops of Yellow Coloring
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: ADD: 1 squares of [melted] semi-sweet Chocolate & 1 teaspoons Vanilla.
[May ADD Chocolate Curls, after frosting cake]
COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: ADD 1/4 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for 1/3 cup of the Margarine. 2 Drops of Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: ADD 1 teaspoon of Orange Peel / SUBSTITUTE Orange Juice for 1/4 cup of the Margarine. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: ADD 1 teaspoon Strawberry flavoring. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Reduced Sugar FROSTING / Instant Pudding
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/4 cup SPLENDA Sugar Substitute
1 package pudding mix, sugar free instance pudding mix
12 ounces Cool Whip Lite®, thawed
2 tablespoons skim milk
*************************************
1. BEAT in medium bowl: Skim Milk & Pudding mix to dissolve [get rid of grainy texture}
2. ADD: SPLENDA BEAT on medium speed for approx. 1 minute {Lump Free / Scrap sides of bowl}.
3. FOLD in: thawed Cool Whip, MIX well for approx. 1 minute {spreadable consistency}.
4. Spread quickly {Frosting will get drier & sticky)
*************************************
OPTIONS: {add prior to adding cool whip}:
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
ALMOND: USE Vanilla Pudding Mix. ADD 1 teaspoon Almond Extract 2 Drops of Yellow Coloring.
[May ADD chopped Almond pieces, after frosting cake]
CHOCOLATE: USE Chocolate Pudding Mix.
[May ADD Chocolate Curls, after frosting cake]
COCONUT: USE Vanilla Pudding Mix. ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract,
[May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
LEMON: USE Vanilla Pudding Mix. ADD 1/4 teaspoon Lemon Peel / ADD 1/2 teaspoon Lemon Extract. 2 Drops Yellow Coloring
[May ADD Lemon Rind pieces, after frosting cake]
ORANGE: USE Vanilla Pudding Mix. ADD 1 teaspoon of Orange Peel / SUBSTITUTE 2 tablespoons Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
[May ADD diced Orange pieces, after frosting cake]
STRAWBERRY: USE Vanilla Pudding Mix. ADD 1 teaspoon Strawberry flavoring. 2 Drops of Red Coloring
[May ADD diced Strawberry pieces, after frosting cake]
*************************************
Yield: 2 layer cake or 12 cupcakes
*************************************
==========
Links to Printable PDF and Word Recipe Files
PDF Files Complete and individual Recipe files in Adobe Reader "PDF" format.
WORD Files Complete and individual Recipe files in Microsoft's "Word" format.
