Butterscotch-Rum Pudding Cake With Cream Cheese Icing

• 3 cups cake flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 (1 ounce) package sugar-free fat-free butterscotch pudding
• 2 tablespoons sugar
• 1 cup Splenda granular
• 1 teaspoon nutmeg
• 3 tablespoons light butter (I use Land O Lakes)
• 34 cup Egg Beaters egg substitute or 3 eggs
• 1 cup water (I may have used more)
• 1 tablespoon imitation rum extract
• 1 teaspoon vanilla extract
• 12 teaspoon mccormick imitation butter flavor extract (optional)
• cream cheese frosting
• 4 ounces fat free cream cheese, softened
• 2 tablespoons light butter
• 2 14 cups Splenda sugar substitute
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees.
2. Mix flour, salt, baking soda, pudding mix, sugar, Splenda, and nutmeg in a large bowl.
3. Melt butter in a separate container.
4. Add eggs and water to butter and mix.
5. Add liquid mixture to dry ingredients.
6. Blend well.
7. Add rum, vanilla, and butter extracts to cake batter.
8. Pour into one or two 9-inch round cake pans.
9. Cook for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean.
10. I made mine in one 9-inch pan, so the time may be off if you use two pans.
11. Allow cake to cool for 10-20 minutes and then remove from pan.
12. Note: Double the icing if you make a two layer cake.
13. To make icing:.
14. Soften the butter and the cream cheese, then beat it until smooth (mine still wanted to stay a little chunky).
15. Add sugar, Splenda, and vanilla, then beat icing again.
16. Wait until cake cools to use icing.

cake flour, salt, baking soda, butterscotch pudding, sugar, splenda, nutmeg, light butter, egg beaters, water, imitation rum, vanilla, butter flavor, cream cheese frosting, cream cheese, light butter, splenda sugar, vanilla

Taken from www.food.com/recipe/butterscotch-rum-pudding-cake-with-cream-cheese-icing-146608 (may not work)