Vanilla Wafer Cake-Low Sugar |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 18 |
|
I have had this recipe for over 30 years. I love it because it is so moist and does not have icing on it. It is amazing that it has no flour in it at all. I have found it especially easy and fast to crush the vanilla wafers by double bagging in ziplok baggies and pounding with a rolling pin. And if you start off using the mini vanilla wafers then you have less pounding. If using a 2-part tube cake pan, be sure and spray your non-stick coating (I prefer baker's joy) all over both pcs including the bottoms before putting them together. Also place a cookie sheet on the rack underneath to catch the drippings that fall out, (very very important, with Splenda run off will be runny and quite a bit). I have never made this in a one pc bundt cake pan. Ingredients:
1 cup butter |
2 cups splenda granular (sugar substitute) |
6 eggs |
1/2 cup milk |
1 (12 ounce) box vanilla wafers, crushed fine |
1 (7 ounce) package flaked coconut |
1 cup pecans, finely choppped |
1 teaspoon vanilla |
Directions:
1. Cream butter until fluffy;.
2. Add Splenda gradually, creaming until light and fluffy, however remember that with Splenda you will have a different texture than when creaming sugar.
3. Add eggs, 1 at a time, beating well after each.
4. Blend in remaining ingredients.
5. Pour into greased and floured 10-in tube pan.
6. Bake 320 degrees for 1 hour 25 minutes.
|
|