Gingerbread Cake

I've made this cake many times and everyone loves it! I don't eat more than a bite, but I think it's a healthier version. If your watching your sugar grams, be careful with this one. Gingerbread Cake Serves: 18 Preparation Time: 20 Minutes Cooking Time: 1 Hour Total Time: 1 Hour 20 Minutes What you need: 2 cups unsweetened applesauce 3/4 cup molasses 1/3 cup vegetable oil 3 eggs 3 cups all-purpose flour 1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon ground cloves What you do: 1 Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside. 2 Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well. 3 Blend remaining dry ingredients in a separate bowl. Mix well. 4 Add dry ingredients to the applesauce mixture. Stir well. 5 Pour cake batter into prepared pan. Bake in preheated 350 degrees F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool. Submitted by: Maker of SPLENDA® Sweetener Products Nutrition Info (per serving) Calories 170 | Calories from Fat 45 | Protein 3g | Fat 5g (sat 1g) | Carbohydrate 29g | Fiber 1g | Cholesterol 35mg | Sodium 240mg | Sugar 11g

Thanks so much for posting this. I LOVE gingerbread. I bet that we could use Log Cabin SF syrup instead of the molasses. I use that when I make my SF pecan pie. Thanks again....hugs and blessings ~~~ Vivian

i'm going to try this with carbalose flour instead of regular to cut carbs! can't wait to try this!