FRUIT COCKTAIL CAKE

1 3/4 cups white whole-wheat flour
1/2 cup garbanzo bean flour*
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups Splenda Granular
1/2 cup Splenda baking blend**
2 tsp baking soda
1 can (15-oz) no sugar added fruit cocktail
2 eggs

Preheat oven to 325 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

In a large mixing bowl, combine the flours, salt, cinnamon, both Splendas and the baking soda. When combined, add the fruit cocktail with juice and eggs. Mix together well.

Pour batter into the prepared baking pan and bake at 325 degrees for 45 minutes.

Before cake is finished baking, make the following topping:

1 cup fat-free evaporated milk
1 cup Splenda granulated
7 tbsp butter
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup unsweetened coconut, optional

Combine the topping ingredients in a saucepan; bring to a boil. Boil mixture 5 minutes. Pour topping over the hot cake.

*May use additional white whole wheat flour if you don't have garbanzo bean flour.

**If you cannot have any sugar, use additional Splenda Granulated.

Note: As with all desserts, do not go overboard in one sitting! Diabetics must always eat in moderation.