Preheat oven to 325°. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan. Combine flour, Splenda(sugar) and baking soda in a large mixing bowl; add butter into flour mixture with a fork until crumbly and mixed well. Combine eggs, sour cream, and vanilla in a small mixing bowl.
Add 1/4 of the egg mixture at a time to flour mixture; beat on low speed with an electric mixer until blended. Spoon batter into pan. Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean.
Ingredients
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3 cups flour
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1 1/2 cups Splenda granular
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1/4 teaspoon baking soda
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1 cup butter, softened
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6 eggs
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8 ounces sour cream
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2 teaspoons vanilla extract
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