this was requested -

SPLENDA PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

3 large eggs
1/2 cup SPLENDA® No Calorie Sweetener, Granular, divided
1/4 cup light corn syrup
3/4 cup LIBBY’S® canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons powdered sugar
Cream Cheese Filling
Garnish: powdered sugar

PREHEAT oven to 375° F.
GREASE bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper.
BEAT eggs in a large bowl at high speed with an electric mixer for 5 minutes; gradually add 1/4 cup SPLENDA® Granular and corn syrup. Beat 2 additional minutes. Gradually add pumpkin and lemon juice; beat on low speed until blended.
COMBINE flour, remaining 1/4 cup SPLENDA® Granular, baking powder and next 5 ingredients; gradually fold into pumpkin mixture. Spread batter evenly in pan.
BAKE for 12 minutes or until cake is done.
SIFT 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together; cool 30 minutes on a wire rack seam side down.
UNROLL cake; spread with cream cheese mixture and re-roll. Dust with additional powdered sugar, if desired.

Cream Cheese Filling
1 (8-ounce) package reduced-fat cream cheese, softened
1/4 cup butter, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

BEAT cream cheese and butter at high speed with an electric mixer until creamy; gradually add SPLENDA® Granular and powdered sugar, beating until blended. Add vanilla.

SPLENDA PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Cake
1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup Brown Sugar
3/4 cup Canola Oil
1 cup Egg Substitute
1 (15oz.) can Pumpkin Puree
2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 Tbsp. Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Salt

Frosting
1 (8oz.) pkg. Reduced Fat Cream Cheese
1/4 cup Butter, softened
1/2 tsp. Vanilla
1 drop Imitation Maple Flavor
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup Powdered Sugar

PREHEAT oven to 350°F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.

MAKE CAKE. Place SPLENDA® Granular, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.

BAKE in preheated 350°F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.

MAKE FROSTING. Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.

Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.

SPLENDA BROWN SUGAR

This recipe is designed to help you replace brown sugar in your dessert recipes.

Makes: enough to replace 1 cup standard brown sugar

1 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup Sugar-Free Maple Syrup (made with SPLENDA® Brand Sweetener)

Pour ingredients into a small mixing bowl and mix well. Use as brown sugar in your favorite baked recipes where brown sugar is required. Makes 1/4 cup (enough to replace 1 cup of standard brown sugar).

SPLENDA POWDERED SUGAR
MAKES ½ CUP

3/4 cup SPLENDA® Granular
2 Tbsp. Cornstarch

Place ingredients in blender jar. Cover and blend until SPLENDA® Granular is a very fine powder.
Use instead of powdered sugar for garnishing cakes and pastries.

If anyone is interested in splenda recipes -

I have posted quite a few baking and cooking recipes in the DIABETIC forum. Please check them out.

Kitchen Witch

thanks!

i started making the pumpkin roll last night … i’m finishing it tonight, i will let you know how it turned out =)

I am interested - hope it turns out well!

Kitchen Witch

Ms. Witch

well as you know the story behind this… it turned out pretty good! you could taste the nutmeg more than you should but i could live with it! i’ll probably make it again without any little finguers helping out! lolololol

Thats ok - a little nutmeg never hurt anyone!!

And those little fingers - someday you will wish for them to be little again!!!

(I bet his fingers tasted good!!)

Kitchen Witch