SPLENDA GINGERBREAD CAKE
2 cups Unsweetened Applesauce
3/4 cup Molasses
1/3 cup Vegetable Oil
3 Eggs
3 cups All- Purpose Flour
1 1/3 cup SPLENDA® No Calorie Sweetener, Granular
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoon Ground Ginger
1 1/2 teaspoon Cinnamon
1/2 teaspoon Ground Clove
Preheat oven to 350° F. Spray bundt pan with butter-flavored cooking spray. Set aside.
Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
Blend remaining dry ingredients in a separate bowl. Mix well.
Add dry ingredients to the applesauce mixture. Stir well.
Pour cake batter into prepared pan. Bake in preheated 350°F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.
Serving Suggestions Place 1/2 cup Splenda® Granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar. Serve with sauteed apples or non-dairy topping.