Ingredients:
3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) cartons sour cream
2 teaspoons vanilla extract
Directions:
Preheat oven to 325 F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Servings: 18
Time preparation: 20 min.
Time total: 100 min.