HONEY BUN CAKE

1 box sugar-free yellow cake mix (2-layer size)
1/2 cup olive or canola oil

1/4 cup unsweetened applesauce
4 large eggs
1 carton (8-oz) fat-free sour cream
1/2 cup Slenda Brown Sugar Blend
1 tbsp ground cinnamon
2 cups "fake" powdered sugar*
4 tbsp low-fat milk
1 tbsp vanilla extract

Preheat oven to 325 degrees.
Lightly spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a mixing bowl beat the cake mix, oil, applesauce, eggs, and sour cream by hand for 50 strokes. Pour half the batter into the baking pan.

In a small bowl, combine the Splenda and cinnamon; spread over the batter in the pan. Pour remaining half of the batter over the sugar/cinnamon layer. Using a knife, make swirls in the cake.

Bake at 325 degrees for approximately 40 minutes until a wooden toothpick inserted in the center comes out clean.

In a bowl combine the "fake" powdered sugar, milk, and vanilla extract. Spread over the warm cake.

*Recipe available on this blog site. There are also 'fake' powdered sugars on the market now.

IRON SKILLET CORNBREAD

Cornbread is one of my favorite foods. Since my diabetes diagnosis I have really had to cut back on cornbread in my diet. I finally found a way to enjoy my cornbread without a big surge in blood sugar readings. The secret is using white whole-wheat flour. Here is a good recipe and it is delicious made in an iron skillet. Do not over indulge and always have a piece of cornbread with a protein item!

1 cup cornmeal
1 cup white whole-wheat flour
3 tsp baking powder
3/4 tsp salt
1 cup fat-free milk
1 large egg
olive or coconut oil to grease the skillet

Preheat oven to 375.
Grease the skillet and heat in oven until hot.

In a bowl, combine the cornmeal, flour, baking powder, and salt. Stir in the milk and egg until well combined. Pour the mixture into the hot skillet and bake at 375 degrees for 25-30 minutes or until browned.

Note: Add a tablespoon of chopped jalapeno peppers if desired.