Makes 20 servingsCalories 110 Prep Time 15 minutesTotal Time 1 hour, 15 minutesMade with Splenda® Coffee Creamer
Ingredients
For the cake:
5 eggs, yolks and whites separated
1 cup Splenda® Granulated Sweetener, divided
1 teaspoon pure vanilla extract
½ cup Splenda® Sweet Cream Coffee Creamer
1 cup white flour
1 ½ teaspoon baking powder
¼ teaspoon kosher salt
For the 3-milk topping:
1 cup Splenda® Sweet Cream Coffee Creamer
1 (12-ounce) can evaporated milk
¼ cup heavy whipping cream
2 cups light whipped cream
Nutrition Info Per Serving
Serving Size: 1 slice (1/20 cake)
Calories
110
Total Fat
7g
Saturated Fat
3g
Cholesterol
60mg
Sodium
110mg
Total Carbs
10g
Dietary Fiber
0g
Sugars
3g
Added Sugars
0g
Protein
4g
Instructions
Preheat oven to 350°F. Stir together dry ingredients: flour, baking powder, and salt. Set aside.
In a medium bowl, beat egg whites with 2 tablespoons sweetener until stiff peaks form. Set aside.
In another bowl, beat yolks for 30 seconds. Add sweetener, vanilla, and coffee creamer, then beat again. Gently stir in dry ingredients ¼ cup at a time until everything is combined. Very carefully fold in egg whites.
Pour into a 9×13 inch pan sprayed with nonstick cooking spray. Smooth out so it’s even on top. Bake for 20 minutes. Remove and let cool.
Stir together milk topping ingredients. Pour on top of cooled cake and refrigerate so the cake can soak up the liquid, about 30 minutes.
Spread with light whipped cream on top, slice and serve!
Note
Splenda French Vanilla Coffee Creamer may be used instead of Sweet Cream
Refrigerate leftover cake and enjoy within 2 days.
