Cheryl's Cinnamon Chip Coffee Cake

• 1 cup butter, softened
• 1 cup Splenda granular
• 13 cup pasteurized liquid egg-whites
• 12 teaspoon vanilla extract
• 34 cup unsweetened applesauce
• 1 14 cups all-purpose flour
• 1 14 cups whole wheat flour
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 teaspoon cinnamon
• 1 23 cups cinnamon baking chips
• 34 cup powdered sugar (optional)
• 1 -2 tablespoon water (optional)
• 14 teaspoon vanilla extract (optional)

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
3. Beat the butter and Splenda until well blended.
4. Beat in the egg whites and the vanilla.
5. Stir in the applesauce.
6. In a separate bowl, combine the flours, baking soda, salt and cinnamon.
7. Gradually add this to the butter mixture, beating until well blended.
8. Stir in the cinnamon chips.
9. Spread batter into your prepared pan.
10. Bake for 30 minutes using a toothpick to test for doneness (toothpick should come out clean).
11. Cool completely before adding glaze.
12. TO MAKE THE GLAZE: Stir together the powedered sugar, water and vanilla until the right "drizzling" consistency.
13. You may need to adjust the amount of the water.

butter, splenda, eggwhites, vanilla, unsweetened applesauce, flour, whole wheat flour, baking soda, salt, cinnamon, cinnamon baking chips, powdered sugar, water, vanilla

Taken from www.food.com/recipe/cheryls-cinnamon-chip-coffee-cake-332449 (may not work)