Gingerbread Cake

A delicious spicy cake that is made with Splenda, a sugar substitute, a good dessert for the diabetics -

• Ready In: 1 hr
• Serves: 18

Ingredients

• 2  cups unsweetened applesauce
• 3⁄4 cup molasses
• 1⁄3 cup  vegetable oil
• 3  eggs
• 3  cups all-purpose flour
• 1 1⁄3 cups Splenda sugar substitute
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1⁄2  tps. salt
• 2  teaspoons ground ginger
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon ground cloves

Directions

1. Preheat oven to 350°F Spray Bundt pan with butter-flavored cooking spray. Set aside.
2. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3. Blend remaining dry ingredients in a separate bowl. Mix well.
4. Add dry ingredients to the applesauce mixture. Stir well.
5. Pour cake batter into prepared pan. Bake in preheated 350F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven.
6. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool,.