White Cake

This is a plain white cake that is best served with a nice sweetened whipped cream and/or fresh berries. The texture is just mildly coarser than cake-flour cakes, but it makes an excellent base for strawberry shortcake!  A nod to Tyeise for posting it on the Before and After Help website

3/4 cup butter

1 cup Splenda

4 eggs

1/2 cup milk 

1 tsp vanilla

1 1/2 cups almond flour (See Cook's Notes)

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

Cream butter and sugar.  Add eggs one at a time, beat well after each egg.  Add milk and vanilla, blend.

In a separate bowl, mix flours, salt, and baking powder.  Add dry ingredients to wet, beat until creamy.

Spread in greased 9 x 13 cake pan.  I will mention that this batter is very thick, and definitely had to be spread.

Bake at 350 degrees for 30 mins.

Cook's Notes:  it's best to get blanched FINELY ground almond flour as the almond meal is too coarse & baked goods could end up "like cornbread" or very heavy and sink in the middle.
If you need some frosting, I recommend Pillbury's Sugar Free