-FRUIT LAYER-
14 oz Can sliced peaches in juice
1 tb Margarine
1/4 c Sugar substitute; Splenda
1/2 ts Cinnamon
CAKE LAYER
1/4 c Margarine; softened
1 Egg
1/4 ts Almond extract
1 1/2 c Flour; all-purpose
1/2 c Sugar substitute; Splenda
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Skim milk
Heat oven to 350F. Drain peaches, reserving 1 tablespoon juice. Melt
margarine in 9-inch round cake pan in oven. Combine sugar substitute
and cinnamon; sprinkle over margarine. Drizzle with reserved juice.
Arrange peach slices on top.
For cake, cream margarine until softened. Beat in egg and almond
extract.
Combine flour, sugar substitute, baking powder, baking soda and
salt. Add alternately to margarine mixture with milk, beating until
smooth after each addition. Spread gently over peaches in pan.
Bake for 25 to 30 minutes or until cake tester inserted in centre
comes out clean. Cool in pan 5 minutes. Turn out onto serving
plate. Serve warm or cooled, cut in wedges.
Per Serving: Energy 189 cal Protein 4.4 g Fat 7.4 g
Carbohydrates 26.3 g
Origin: Splenda Low-Calorie Sweetener
From the Collection of Candis Compton.
Yields
8 servings