Guiltless Butterscotch Cake - cooking recipe

Ingredients

1 2/3 cups cake flour
1 1/2 teaspoons baking soda
1 fat free sugar-free instant butterscotch pudding mix
1 teaspoon salt
1/2 cup Splenda sugar substitute
3/4 cup sugar
1/2 cup Egg Beaters egg substitute
1/2 cup applesauce
1 1/2 cups non-fat vanilla yogurt
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup butterscotch chips
1/4 teaspoon cornstarch

Preparation

Spray a 13X9 baking dish with cooking spray, or line 2 muffin pans with paper liners and coat with cooking spray.
In a medium bowl whisk together the flour, baking soda, pudding mix, and salt.
In another bowl beat the sugar, splenda, and egg together until well combined and frothy.
Mix in the yogurt, applesauce, vanilla extract and almond extract until well combined.
Add the wet ingredients into the dry ingredients and beat on medium speed until just combined.
Toss the butterscotch chips with cornstarch and then stir into the batter with a spoon. (cornstarch keeps the chips suspended in the batter rather then them all falling to the bottom).
Transfer to the baking dish, or evenly distribute between 24 cupcake liners.
For one cake, bake 30-35 minutes or until toothpick comes out clean, turning once halfway through the baking time.
For cupcakes, bake 20 minutes also turning once.