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It Won't Last Cake
January 02, 2010

Very good even making it a little healthier! I used 1 cup of applesauce and 1/3 cup of oil. I used 2 cups Splenda and 1 cup sugar. I used about 1/2 cup pecans and 1/2 cup slivered almonds (what I had on hand). I did add a jar of drained maraschino cherries. My bananas were very ripe ones that I had frozen so it made for a very, very moist cake. Pleasantly surprised by this great homemade cake!

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