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Moist Raisin Nut Snack Cake
Joanna Lund
KWQC-TV6 07/21/2005

Serves 8

1 cup hot water
1 cup seedless raisins
1 cup Splenda Granular
3/4 cup Kraft fat-free mayonnaise
1 teaspoon vanilla extract
1-1/2 cups Bisquick Reduced Fat Baking Mix
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Preheat convection oven to 350 degrees. Spray an 8-by-8-inch cake pan with butter-flavored cooking spray. In a large bowl, combine hot water and raisins. Let set for 10 minutes. Stir in Splenda, mayonnaise, and vanilla extract. Add baking mix, baking powder, and cinnamon. Mix gently just to combine. Fold in walnuts. Spread batter evenly into prepared pan. Bake in convection oven for 22 to 28 minutes or until cake springs back when lightly touched in center. Place pan on a wire rack and let set for at least 15 minutes. Cut into 8 servings.

HINTS: 1. Batter is somewhat thin. 2. Good served with Cool Whip Lite. If using, don't forget to count the additional calories.

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