Wonderfully moist and so delectable!

1/2 cup butter or margarine 1/2 cup sugar 1/2 cup Splenda or additional sugar 1/2 cup egg substitute such as Egg Beaters or 2 eggs 1 teaspoon vanilla 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1-1/2 cups flour 1 cup fat-free sour cream 2 large peeled apples, cored and finely chopped

Topping:

3/4 cup chopped walnuts 1/2 cup brown sugar 1 teaspoon cinnamon 2 tablespoons butter or margarine, melted

Preheat oven to 350 degrees. Butter a 9 x 13 inch cake pan.

In a large bowl, combine butter and sugar. Beat until smooth. Add egg substitute or eggs, vanilla, baking powder, baking soda, and salt. Beat well. Add flour and beat until mixed. Add sour cream and apples. Stir to mix well. Spoon into baking pan.

In a small bowl, combine nuts, sugar, cinnamon, and 2 tablespoons butter. Sprinkle on top of cake. Bake cake for 30-40 minutes or until lightly brown and set in the middle.

Serve with caramel topping if desired. (Recipe below)

Serves 16

Nutritional Information per serving with caramel topping:

Calories: 220 Fat, gm.: 3 Protein, gm.: 32 Carbs, gm.: 25 Cholesterol, mg.: 0.5 Fiber, gm.: 9

Serves 16

Nutritional Information per serving without caramel topping:

Calories: 180 Fat, gm.: 3 Protein, gm.: 25 Carbs, gm.: 20 Cholesterol, mg.: 0.5 Fiber, gm.: 8

Optional Caramel Topping:

2 tablespoons butter or margarine 1 tablespoon fat-free milk 1/4 cup brown sugar 1/4 cup powdered sugar 1/4 cup Splenda or additional powdered sugar 1/2 teaspoon vanilla 1/4 cup chopped walnuts, optional

Melt 2 tablespoons butter. Add milk and brown sugar. Bring to a boil and cook over medium heat until sugar dissolves. Add powdered sugar, Splenda, and vanilla. Beat until smooth. Cover and set aside. When ready to serve, warm sauce and thin if needed with additional milk.

Drizzle sauce on top of the cake. Sprinkle with nuts if desired.

Serves 16

Calories: 40 Fat, gm.: 0 Protein, gm.: 6 Carbs, gm.: 5 Cholesterol, mg.: 0 Fiber, gm.: 1.4