Ingredients:
• 2 c. Carbquick
• 2 c. Splenda
• 2 eggs
• 2 tsp. baking soda
• 1 tsp. vanilla
• 1 large can crushed pineapple
Icing:
• 1 8 oz. package cream cheese
• 1 stick margarine
• 1 ¾ c. *powdered sugar
• 1 tsp. vanilla
* When I make this, I whir Splenda in the mini food processor for a few seconds. It changes its texture and makes it more like powdered sugar.
Directions:
Mix together well, pour on greased cookie sheet and bake at 350 for approximately 30 minutes (until golden brown). Cook and then frost with icing.
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