1/4 cup butter, softened
2/3 cup Splenda
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup 1% milk
1/3 cup pineapple juice (may substitute apple juice)
Preheat oven to 350 degrees. Coat an 8-inch round cake pan with nonstick cooking spray.
In a medium bowl with an electric mixer, cream butter and Splenda. Beat in egg and vanilla.
In a small bowl sift together dry ingredients.
Alternate mixing liquid and dry ingredients into creamed mixture.
Pour batter into prepared pan and bake 25-30 minutes or until top springs back when touched. Cool in pan on rack.
Makes 8 servings.
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