Sunday, May 27, 2012

Perhaps you are one of those diabetics who really love sweets. So are my parents and I. My mother's family were coming for a visit from Ms. I knew better than to make deserts filled with sugar because my dad would not resist the temptation. The few deserts located in the market which were sugar-free were too pricey.  I decided to make my own sugar free cake.
I used two layer cakes baked in 9x13 pans. Pillsbury now has a yellow sugar free cake mix of which I made two cakes. For a delicious filling, I heated Smucker's caramel sauce sweetened with Splenda and applied to the first layer, then placed the second layer atop. The creamy spreadable white frosting began with a can of Pillsbury sugar free icing sweetened with Splenda. I whipped the icing with an 8 ounce pack of cream cheese.The icing spread smoothly over both layers of cake and swirled into a decorative pattern.I have made this cake with another variation and it was equally delightful. By adding Almond extract to the cake batter and to the creamy icing, it has almost the flavor of wedding cake.
I would be so happy if you have a great home style diabetic recipe and would share it on my blog.

"God gives us all things to enjoy." I Timothy 6:17

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