Yes, Diabetics Can Enjoy Cake, Too, With These Tasty Recipes

Being a diabetic doesn't mean we don't still have a "sweet tooth" now and then! For me, one of the hardest things about eating for my diabetic body, is knowing I can't skip meals and eat sweets. But, thankfully, I have come up with some tasty cake recipes with which to indulge my "sweet tooth." Although we have to be careful with cakes, we can still enjoy them. But remember, one of the most important things for diabetics is to eat everything in moderation. Do not bake one of these cakes, sit down and eat half of it. Eat no more than a piece a day. If you are not sharing your cake with others, freeze at least half of it for later! The White Party Cake is good enough to serve to the whole crowd and that will eliminate having a lot of leftover cake! The Apple-Walnut Cake has natural sugar from the apples but has the walnuts to counteract that sugar and is still a good cake for diabetics.

WHITE PARTY CAKE
3 cups cake flour
3 tsp baking powder
1/2 tsp salt
3/4 cup shortening
1 1/2 cup Splenda granulated
3 tbsp water
1/2 cup skim milk
1/2 cup warm water
2 tsp vanilla extract
6 egg whites, stiffly beaten

Preheat oven to 350 degrees.

Grease and flour three 9-inch round cake pans; set aside.

Sift the flour, baking powder, and salt into a bowl; set aside.

Cream the shortening, Splenda and 3 tablespoons of water together in a large mixer bowl until fluffy.

In a measuring cup, combine the skim milk, warm water, and vanilla extract. Alternately add the flour mixture and the milk mixture to the creamed mixture, beating well after each addition. Fold the cake batter into the stiffly beaten egg whites. Divide the batter evenly between the 3 prepared baking pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to cool slightly in the pans. Remove from pans and cool completely on wire racks.

Frost with a can of Sugar-Free white or chocolate frosting.

APPLE-WALNUT CAKE
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
2 tsp baking powder
1 1/2 tsp apple pie spice
3/4 tsp salt
2 1/2 cups chopped Granny Smith apples
3 tbsp packed Splenda Brown Sugar Blend
3/4 cup Splenda Granulated
4 1/2 tbsp butter, melted
3/4 cup fat-free milk
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup chopped walnuts

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a small bowl combine the flours, baking powder, apple pie spice, and salt; set aside.

Place the apples in the prepared baking pan. In a medium bowl beat the Splenda Brown sugar blend, Splenda granulated, and butter in a medium bowl with a wire whisk until well blended. Whisk in the milk, eggs, and vanilla extract. Stir in the flour mixture until smooth. Pour the batter over the apples. Sprinkle walnuts over the batter.

Bake at 350 degrees for 45 to 55 minutes or until a knife inserted in the center comes out clean and the apples are tender. Cool in pan for 10 minutes before cutting to serve. Serve while warm and should there be any leftovers, refrigerate them.