Post by JJ Judkins on Mar 2, 2006 21:32:11 GMT -6
* Exported from MasterCook *
Italian Coffee Cake With Splenda
Recipe By :Addie Walker revisions by JJ
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Cakes
Diabetic SPLENDA
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups Flour
3/4 Cup Splenda
1 Cup Splenda Brown Sugar
1 Teaspoon Nutmeg
1/2 Teaspoon Salt
3/4 Cup Salad Oil
1 Teaspoon Baking Soda
1 Each Egg
1 Teaspoon Cinnamon
1 Cup 1% Low-fat Milk
1/2 Cup Nuts
Sift first 5 ingredients together, add salad oil. Reserve 3/4 cup for topping. Add buttermilk and soda to the remainder.
Beat, add egg and beat again. Pour into 9x13 or 2 8" greased and floured pans.
Sprinkle with reserved topping which you have mixed the cinnamon and nuts into. Bake in preheated 350 F. oven for 30 minutes.
Source:
"old recipe collection"
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Per Serving (excluding unknown items): 8016 Calories; 336g Fat (37.7% calories from fat); 436g Protein; 817g Carbohydrate; 18g Dietary Fiber; 680mg Cholesterol; 8324mg Sodium. Exchanges: 17 Grain(Starch); 2 Lean Meat; 48 Non-Fat Milk; 64 1/2 Fat.
NOTES : Recipe imported to MasterCook by JJ on Thursday, March 02, 2006 21:10
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0