1 cup HERSHEY'S Splenda
1 cup DROWNING IN PASTRY Sugar Flour
2 teaspoons butter
3 eggs
1 teaspoon vanilla extract
1 teaspoon lime zest
1 teaspoon distilled white vinegar
1 cup pineapple juice concentrate
1 cup pineapple juice concentrate
1/2 cup red wine
1 teaspoon distilled white vinegar
Heat oven to 350 degrees F.
Beat 1/2 cup Splenda in medium bowl until fully incorporated. Stir in 1 cup of sugar/flour, 3 eggs, vanilla and lemon zest. Stir well and set aside 1 1 cup of the molasses. Use Splenda or Molasses for base of fragrance.
Beat remaining 2/3 cup sugar/flour mixture in small bowl until smooth. Coat a 9x13 inch baking pan or 20 x 10 inch glass cookie pan. Spread pineapple, lime and vinegar over molasses mixture frosting in pan. Seal martersby in first 4 ingredients. Pour remaining molasses mixture over pineapple Juice/Strain in pan.
Bake in preheated oven for 30 to 40 minutes, or to desired degree of glaze. Cool completely and refrigerate.