Submitted by Carli
Yields 18 Squares 6 Carbs per Square
¼ c. butter
¼ c. heavy cream
2 large eggs
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
16 oz. cream cheese
1/3 c. Splenda
½ rum extract
2 c. heavy cream, whipped stiff
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.
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.