Splenda Cream Cheese Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 3 cup Splenda

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 1/2 tsp Baking soda
  • 1 tsp Butter flavoring

• Dairy

  • 3 stick Butter
  • 1 pkg Cream cheese
  • 1 1/2 cup Dry milk, non-fat powder

Found on justapinch.com

Description

Ingredients

• 3 c all purpose flour
• 3 c splenda
• 3 stick butter, room temperature
• 1 pkg cream cheese, (8 oz.) room temperature
• 6 large eggs, room temperature
• 1 1/2 c non fat dry milk powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp almond extract
• 1 tsp butter flavoring

Directions

• 1Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed. 2Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition. 3Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure. 4Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.