“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
SERVES:
12
YIELD:
12 med slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter until fluffy;.
  2. Add Splenda gradually, creaming until light and fluffy, however remember that with Splenda you will have a different texture than when creaming sugar.
  3. Add eggs, 1 at a time, beating well after each.
  4. Blend in remaining ingredients.
  5. Pour into greased and floured 10-in tube pan.
  6. Bake @ 320 degrees for 1 hour 25 minutes.

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