Here is a scratch cake recipe I found at AllRecipes.com. You could replace the sugar with Splenda.
24
Original Recipe Yield 1 -9x13 inch cake
Ingredients
a.. 2 1/3 cups all-purpose flour
b.. 1 tablespoon baking powder
c.. 3/4 teaspoon salt
d.. 1 1/2 cups white sugar
e.. 1/2 cup shortening
f.. 2 eggs
g.. 1 cup milk
h.. 1 teaspoon vanilla extract
Directions
1.. For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
2.. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
3.. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
4.. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
5.. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
6.. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
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