Friday, December 9, 2011

Banana Layer Cake - Making it Sugar Free


1 1/2 cups Splenda
1 cup mashed ripe bananas
1/2 cup vegetable oil
2 large eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°F. Lightly butter two 9x13 cake pan with 1 1/2-inch-high sides; dust pan with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake in pan on racks 10 minutes. Cut around cake to loosen; turn cake out onto racks and cool completely. Once cake has completely cooled, cut *circles out of the cake with a 2 inch biscuit cutter (or a cup). Once you have all of the circles cut out, cut each in half and fill with filling placing other half on top. Top with whipped cream just before serving.

*you can also cut them into squares instead of squares.



1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

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