MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Low-sugar Vanilla Cake Loaves Ingredients: 1 (18-25 oz.) pkg. yellow cake mix 4 egg substitutes ¾ c. olive oil ¾ c. water 1 tsp. vanilla extract ½ c. Splenda 1 pkg. (4-serving size) instant sugar-free vanilla pudding mix Directions: Preheat oven to 350 degrees F. Prepare vanilla pudding mix according to package directions and chill for several hours. Beat first 5 ingredients at high speed with electric mixer for 3-5 minutes. Fold in chilled vanilla pudding. Pour half of batter evenly into 2 greased and floured loaf pans. Sprinkle half of Splenda evenly over batter in loaf pans. Top each loaf pan with one-half of remaining batter. Bake at 350 degrees F for 45 minutes or until toothpick comes out clean. Makes 2 loaves       Low-sugar Raspberry Shortcake Ingredients: One sugar-free angel food cake, cut into two to three-in. slices 4 (10 oz.) pkg's. frozen raspberries, thawed 4 tsp. Splenda Directions: For sauce, process Splenda and raspberries in blender until smooth. Drizzle raspberry mixture over slices of cake and serve. Top with fat-free whipped topping if desired.	Sign up for our Email Newsletter For Email Marketing you can trust
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