Monday, August 4, 2008

Recipe: Splenda Sour Cream Pound Cake plus some ideas for alterations!

I was emailing with a fellow WLS patient about recipes... I shared the Splenda sour cream pound cake recipe I have used with her and in the back and forth we had going on, mentioned that I was planning to try it again but with some alterations. I plan to hold out part of the cake batter and stir in some sugar free Jello in strawberry. I said I'd probably stir in some sugar free strawberry preserves. She commented that it sounded good and that it might be good layered in a trifle. That got me to thinking... I have this baking pan that is a flat pan with 6 mini-bundt cake molds that are each about 3" wide.

This cake would be awesome made in those pans and then split in half and used as strawberry or blueberry shortcakes. It would be a yummy summer treat! SO, here's the original Splenda sour cream pound cake recipe... Do with it what you will, but let us know about it!! I make this for bake sale fundraisers and they always sell out!

NOTE--The ingredients say Splenda granular, but the directions say Splenda blend... I used the granular, not the blend which is half sugar and half Splenda granular... I have also made it (for a bake sale) with full sugar and it got rave reviews, so the recipe works either way! Oh, and I never sifted the flour!

Splenda Blend Sour Cream Pound Cake

5 ratings
A delicious dessert, always keep a pound cake in the freezer for a begining of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
servings click to change U.S./Metric measurement system or number of servings
time to make 1¾ hours 20 min prep
3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract
  1. Preheat oven to 325 degrees; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
  2. Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
  3. Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
  4. Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completly on a wire rack.
Nutrition Facts
Calculated for 1 serving (65g)
Recipe makes 18 servings
The following items or measurements are not included below:
Splenda granular
Calories 227
Calories from Fat 133 (58%)
Amount Per Serving %DV
Total Fat 14.9g 22%

Saturated Fat 8.8g 43%

Polyunsat. Fat 0.8g

Monounsat. Fat 4.1g

Trans Fat 0.0g
Cholesterol 103mg 34%
Sodium 121mg 5%
Potassium 69mg 1%
Total Carbohydrate 18.6g 6%

Dietary Fiber 0.4g 1%

Sugars 0.3g
Protein 4.5g 9%


* said...

Thanks for sharing Lea! We needed a dessert to take to church tomorrow and decided on this on. We are going to cover it with fresh strawberries and have Sugar Free Cool whip on the side. I just pulled our cake from the oven and it looks and smells wondeful! Thanks again! scott

Mrs. Jeter said...

Thanks so much for this recipe! I have been looking for one with all Splenda, and this sounds great! Today is my son's birthday, and he won't eat ANY sugar; so I'm trying this for his birthday cake with strawberries and sugar free Cool Whip. Thanks again! Virginia

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