Description Edit

This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.

Ingredients Edit

Directions Edit

  1. Cream butter and Splenda well. Add eggs, one at a time beating after each addition.
  2. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
  3. Add sour cream and vanilla butter nut extract.
  4. Pour into a greased 8-inch cake pan and bake at 350 °F for 50 to 55 minutes
  5. Serve with sugar-free cherry or apple pie filling and whipped cream.

Nutritional information Edit

Per Serving:

  • 187 Cal (82% from Fat, 6% from Protein, 11% from Carb) | 3 g Protein | 19 g Tot Fat | 6 g Carb | 0 g Fiber | 71 mg Calcium | 1 mg Iron | 271 mg Sodium | 147 mg Cholesterol
Community content is available under CC-BY-SA unless otherwise noted.