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<blockquote data-quote="moreluck" data-source="post: 250382" data-attributes="member: 1246">This comes out flat as a pancake (maybe because I used Splenda), but tastes really good.&nbsp;Nut-Topped Snack Cake1/2 c All-Purpose Flour1/2 ts Baking Powder1/8 ts Salt1 Egg1/2 c Sugar1/4 c Milk2 tb Margarine or Butter1/3 c Chopped Pecans2 tb Sugar&nbsp;Grease and lightly flour an 8-inch round baking pan. Combine flour, bakingpowder, and salt. In a bowl beat eggs with electric mixer on high speedfor 4 minutes or until thick. Gradually add 1/2 cup sugar; beat at mediumspeed 4 to 5 minutes or until fluffy. Add dry ingredients to egg mixture;stir just until combined.Heat milk with margarine until margarine melts; stir into batter and mixwell.Pour batter into prepared pan. Combine nuts and 2 tablespoons sugar;sprinkle evenly over batter. Bake at 350F degrees 20 minutes or until cakesprings back when pressed. Cool in pan. Cut into pieces.</blockquote>

[QUOTE="moreluck, post: 250382, member: 1246"] [COLOR=red]This comes out flat as a pancake (maybe because I used Splenda), but tastes really good.[/COLOR] [U]Nut-Topped Snack Cake[/U] 1/2 c All-Purpose Flour 1/2 ts Baking Powder 1/8 ts Salt 1 Egg 1/2 c Sugar 1/4 c Milk 2 tb Margarine or Butter 1/3 c Chopped Pecans 2 tb Sugar Grease and lightly flour an 8-inch round baking pan. Combine flour, baking powder, and salt. In a bowl beat eggs with electric mixer on high speed for 4 minutes or until thick. Gradually add 1/2 cup sugar; beat at medium speed 4 to 5 minutes or until fluffy. Add dry ingredients to egg mixture; stir just until combined. Heat milk with margarine until margarine melts; stir into batter and mix well. Pour batter into prepared pan. Combine nuts and 2 tablespoons sugar; sprinkle evenly over batter. Bake at 350F degrees 20 minutes or until cake springs back when pressed. Cool in pan. Cut into pieces. [/QUOTE]

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