Apple Dapple Cake
1 1/2 cup Splenda
1 1/2 cup water
2 tsp. vanilla
1 egg
3 egg whites
3 cups chopped apples
1 1/2 tsp. apple spice mix
1/4 cup black walnut extract
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Combine sugar, vanilla, water and eggs. Mix well. Stir in apples, nuts and flour. Add salt, soda and baking powder last. Pour batter into Bundt pan sprayed with Pam. Bake at 350 for 1 hour and 25 minutes. Cool in pan 20 minutes and remove from pan.
Butter Sauce
1/2 cup Splenda
1/4 cup Splenda brown sugar
1/4 cup skim milk
2 T. Karo
1 tsp. vanilla
1 T. low-fat butter (or1 T. Butter Buds + 1/2 butter extract)
Combine ingredients and bring to boil, stirring constantly. Poke holes in cake and pour sauce over top. This is best served next day to allow flavors to blend. Yields 20 servings. 1 serving = 1 bread. Calories, 175, fat calories 18 = 2 grams. With sauce calories, 225, fat calories 27 = 3 grams.
