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Ingredients

• ✓ sucralose blend
• all-purpose flour
• baking powder
• butter
• white sugar
• brown sugar
• sugar
• egg
• vanilla extract
• white chocolate chip
• milk chocolate
• candy corn
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
2. 2 Whisk flour and baking powder in a small bowl to remove any lumps.
3. 3 Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
4. 4 Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.

By Sandra Garth

Ingredients

• ✓ sucralose blend
• skim milk
• vanilla extract
• confectioners' sugar
• cream cheese
• cottage cheese
• vanilla yogurt
• baking soda
• white vinegar
• vanilla extract
• buttermilk
• red food coloring
• cocoa powder
• liquid egg substitute
• sucralose
• sugar
• sugar
• applesauce
• salt
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
2. 2 Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
3. 3 Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
4. 4 For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.

By squeeziebrb