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:
- 1hr 55mins
- Ingredients:
- 8
- Yields:
-
12 med slices
- Serves:
- 12
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
- Cream butter until fluffy;.
- Add Splenda gradually, creaming until light and fluffy, however remember that with Splenda you will have a different texture than when creaming sugar.
- Add eggs, 1 at a time, beating well after each.
- Blend in remaining ingredients.
- Pour into greased and floured 10-in tube pan.
- Bake @ 320 degrees for 1 hour 25 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am 53 year old woman that had gastric by-pass 2 years ago. My husband and I do not have kids living with us, but we do love for them to come visit. If not our kids, then the grandchildren. I had a massive heart attack 13 years ago. This site is wonderful tool for cooking and enjoying more healthy foods. I am getting back to cooking and I love getting recipes from this site. Mexican is my very favorite food.
