Recipe Remake for Nutella Swirl Bundt Cake. Recipe by Mary

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Ingredients

1/2 tsp baking powder
1/4 tsp sea salt
3 cups granulated sugar
2 sticks unsalted butter, softened
6 oz heavy whipping cream
6 eggs
1 tbsp vanilla extract
3 tbsp Nutella
powdered sugar, to dust
Preheat oven at 350 F
degrees. Grease a 12 cup bundt cake pan
with flour and butter or baking spray.
In a large bowl sift
together cake flour, baking powder and salt, set aside.
With a hand or stand
mixer, beat butter and sugar at medium speed until creamy and fluffy.
Add the eggs, one at the
time, until well incorporated. Add vanilla extract.
Reduce the speed then add
whipping cream and flour mixture alternately. Pour the cake batter into the
pan.
Add 3 tablespoons of
Nutella on top of the batter, then swirl with a fork for a marble effect.
Bake for 1 hour or until a
wooden toothpick comes out clean. Allow
the cake to cool into the pan. Sprinkle
with powdered sugar.
by Breadloveanddreams
Now for my recipe remake:
3 cups Bob's Red Mill
10-grain flour
1/2 tsp baking powder
1/4 tsp salt
1 and 1/2 cups Splenda
Baking Blend
2 (16 Tbsp)sticks unsalted
butter, softened
3/4 cup vanilla flavored
almond milk, unsweetened
1 and 1/2 cups egg
substitute
1 Tbsp vanilla extract
4 Tbsp Nutella (also known
as hazelnut spread)
powdered sugar, to dust
Preheat oven at 350 F
degrees. Grease a 12 cup bundt cake pan
milk and flour mixture alternately; pour the cake batter into the pan. Add four tablespoons of Nutella on top of the