Sugar Free Sunshine Orange cake

Sugar free Sunshine Orange Cake
Yield: Makes 12 servings
A carb-controlled dessert the whole family can enjoy:

Ingredients:
1/3 cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1 teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened orange juice

Directions:
Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

Nutritional Information (Per Serving):
Calories:
120
Protein:
2 g
Sodium:
150 mg
Cholesterol:
25 mg
Fat:
6 g
Carbohydrates:
15 g
Exchanges:
1 Bread/Starch, 1 Fat

Reduced Sugar FROSTING / Butter Cream {Varieties}"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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1/4 cup SPLENDA Sugar Blend
3 cups SPLENDA Sugar Substitute
2/3 cup cornstarch
4 tablespoons skim milk
1/2 cup margarine
3 teaspoons vanilla extract
1 teaspoon salt
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1. MIX well: SPLENDA Sugar Substitute, SPLENDA Sugar Blend, & Cornstarch [This will make SPLENDA Confectionary Blend]
2. In a large bowl CREAM: 1/3 of SPLEND & Margarine.
3. BLEND in Vanilla, 2 tablespoons of Skim Milk, & remaining SPLENDA
4. ADD as much of remaining Milk as necessary to obtain spreadable consistency. BEAT well
5. Spread quickly {Frosting will get drier & sticky)
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OPTIONS: Food Coloring: Add a few drops of your favorite coloring. Flavoring:
ALMOND: SUBSTITUE Almond Extract for Vanilla. 2 Drops of Yellow Coloring[May ADD chopped Almond pieces, after frosting cake]

CHOCOLATE: ADD: 2 squares of [melted] semi-sweet Chocolate with Vanilla [May ADD Chocolate Curls, after frosting cake]

COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract, [May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]

LEMON: ADD 1/2 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for Milk. 2 Drops of Yellow Coloring [May ADD Lemon Rind pieces, after frosting cake]

ORANGE: ADD 2 teaspoons of Orange Peel / SUBSTITUTE Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring [May ADD diced Orange pieces, after frosting cake]

STRAWBERRY: SUBSTITUTE 1 teaspoon Strawberry flavoring for Vanilla. 2 Drops of Red Coloring [May ADD diced Strawberry pieces, after frosting cake]
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Yield: 2 layer cake or 12 cupcakes