Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients
| ¼ c. butter |
|
¼ c. heavy cream |
| 2 large eggs |
|
¾ Splenda |
| ½ c. full-fat soy flour |
|
1 tsp baking powder |
| ¼ c. whole wheat or oat flour |
|
½ tsp vanilla extract |
| ¾ c. coffee |
|
1 tbsp Splenda |
Topping Ingredients
| 16 oz. cream cheese |
|
1/3 c. Splenda |
| ½ rum extract |
|
2 c. heavy cream, whipped stiff |
Cake Directions
- Preheat oven to 375°F.
- Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
- Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
- In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
Topping Directions
- In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract.
- In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined.
- Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
