Vanilla Wafer Cake-Low Sugar

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.

• Ready In: 1 hr 55 mins
• Serves: 12
• Yields: 12 med slices

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.