by Karen D. Fyke

 Husband Jim has long been on a sugar-free diet, and it’s a challenge to find yummy desserts that are truly sugar free. This cake is sweetened with saccharin and is more like a chocolate bread, but with a spread of cream cheese, it’s great.

In a bowl mix yeast and water until yeast is dissolved.

Stir in ggs, milk, margarine and sugar substitute.

Add sifted dry ingredients nd flavorings. Beat until batter is smooth.
Pour in a greased 1 ½ quart glass ovenware bowl. Sprinkle with /3 C slivered almonds (optional).

Let rise uncovered in a warm lace until batter is level with top of bowl (about 45 minutes) ake in preheated 350° oven for 30 to 35 minutes or until cake is irm to the touch in the center. Cool and then cut in small wedges.

If you would like to have your recipe appear here, email it to editor@legalrecord.net . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2009 Karen D. Fyke. • All rights reserved.