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Monday, March 3, 2014

Fruit Cocktail Cake

Fruit Cocktail Cake

This is sweeter than sweet, a real old- style cake that you can stir up any time as long as you’ve got the right ingredients on your shelf. The nuts give it just the right amount of crunch. 

(Serves 8)

1 cup cake flour
½ cup purchased graham cracker crumbs
1 cup SPLENDA Granular
1 teaspoon baking Soda
Teaspoon baking powder
2 eggs, beaten or equivalent in egg substitute
1 (8- ounce) can fruit cocktail, packed in fruit juice, undrained
¼ cup chopped pecans 

Preheat oven to 350 degrees. Spray a 9-by-9-nch cake pan with butter-flavored cooking spray. In a large bowl, combine flour, graham cracker crumbs, SPLENDA, baking soda, and baking powder. Stir in eggs, undrained fruit cocktail, and pecans. Spread batter evenly into prepared pan. Bake for 16 to 20 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings.

Each serving equals

HE: 1 Bread * ½ Fat * ¼ Protein * ¼ Fruit*
12 Optional Calories
140 Calories * 4 gm Fat * 4 gm Protein *
22 gm Carbohydrate * 206 mg Sodium *
14 mg Calcium * 1 gm Fiber
IABETIOC EXCHANGES: 1 ½ Starch * ½ Fat

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