Butterscotch-Rum Pudding Cake With Cream Cheese Icing

Name: Butterscotch-Rum Pudding Cake With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 serving(s)
Ingredients: 3 cups cake flour; 1 teaspoon salt; 2 teaspoons baking soda; 1 (1 ounce) package sugar-free fat-free butterscotch pudding; 2 tablespoons sugar; 1 cup Splenda granular; 1 teaspoon nutmeg; 3 tablespoons light butter (I use Land O Lakes); 3/4 cup Egg Beaters egg substitute or 3 eggs; 1 cup water (I may have used more); 1 tablespoon imitation rum extract; 1 teaspoon vanilla extract; 1/2 teaspoon mccormick imitation butter flavor extract (optional); cream cheese frosting; 4 ounces fat free cream cheese, softened; 2 tablespoons light butter; 2 1/4 cups Splenda sugar substitute; 2 teaspoons vanilla extract

Submitted by sohlfam

"I was looking to make a cake with Rum Extract, and decided to come up with one that had the added moisture of pudding. My husband suggested putting cream cheese icing on it. I think this cake is even better a day or two after it has been baked. This recipe has only 1/4 cup of sugar. Very good and rich. Goes great with a glass of egg nog. I adapted bert's cream cheese icing recipe to use on this cake."

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Ready In:: 45mins
Ingredients:: 18
Serves:: 16

ingredients

cake batter
3 cups cake flour
1 teaspoon salt
2 teaspoons baking soda
1 (1 ounce) package sugar-free fat-free butterscotch pudding
2 tablespoons sugar
1 cup Splenda granular
1 teaspoon nutmeg
3 tablespoons light butter (I use Land O Lakes)
³⁄₄ cup Egg Beaters egg substitute or 3 eggs
1 cup water (I may have used more)
1 tablespoon imitation rum extract
1 teaspoon vanilla extract
¹⁄₂ teaspoon mccormick imitation butter flavor extract (optional)
cream cheese frosting
4 ounces fat free cream cheese, softened
2 tablespoons light butter
2 ¹⁄₄ cups Splenda sugar substitute
2 teaspoons vanilla extract

directions

Preheat oven to 350 degrees.
Mix flour, salt, baking soda, pudding mix, sugar, Splenda, and nutmeg in a large bowl.
Melt butter in a separate container.
Add eggs and water to butter and mix.
Add liquid mixture to dry ingredients. Blend well.
Add rum, vanilla, and butter extracts to cake batter.
Pour into one or two 9-inch round cake pans.
Cook for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean. I made mine in one 9-inch pan, so the time may be off if you use two pans.
Allow cake to cool for 10-20 minutes and then remove from pan.
Note: Double the icing if you make a two layer cake.
To make icing:
Soften the butter and the cream cheese, then beat it until smooth (mine still wanted to stay a little chunky).
Add sugar, Splenda, and vanilla, then beat icing again.
Wait until cake cools to use icing.

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RECIPE SUBMITTED BY

sohlfam

I am a stay-at-home Air Force wife. I have two small kiddos. I have recently acquired a taste for cooking. The Heart Association Cookbook has been my main inspiration, followed by my 150 calories or less dessert cookbook. I do not like it when other people invade my small kitchen space (sorry hubby, I really appreciate you putting away the dishes, just not while I am fixing a meal).

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