Apricot- Pecan Cake

Apricot- Pecan Cake

Invite your mother – in- law to dinner and you’ll win more than her son’s heart when you serve this culinary champion! Its silken texture makes every bite a delight, and the nutty, fruit flavor is the true original.

(Serves 8)

¾ cup no-fat sour cream

¼ cup fat-a free half &half

2 eggs , or equivalent in egg substitute

1 teaspoon vanilla extract

1 ½ cups cake flavor

½ cup SPLENDA Granular

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 cup chopped tried apricots

¼ cup chopped pecans

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter flavored cooking spray. In a large bowl ,combine sour cream, half & half, eggs, and vanilla extract . Add Flour, SPLENDA baking powder, baking soda, and cinnamon. Mix gently just to combine. Fold in apricots and pecans . Spread batter evenly into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and let set for at least 5 minutes  Cut into 8 servings. 

Each Serving Equals

He: 1 Bread* 1 Fruit * ½ Fat * ¼ Protein

¼ Slider * 13 Optional Calories

196 Calories * 4 gm Fat * 5 gm Protein *

35 gm Carbohydrate * 194 mg sodium *

100 mg Calcium * 2 gm Fiber *

DIABETIC EXCHANGES: 1 ½ Starch * 1 Fruit * ½ Fat