Homemade Sugar Free Yellow Cake

3 cups bisquick or jiffy mix (can make lower carb using Carbquick)
1 teaspoon baking powder
1/4 cup powdered milk
1 teaspoon salt(optional if watching salt intake)
2 sticks soft margarine
2 1/4 cups Splenda
3 eggs, room temp
1 cup milk
2 teaspoon vanilla

Sift the bisquick, powdered milk, salt and Splenda together into a big bowl. Add the margarine and beat with mixer until crumbly looking.

In a big measuring cup, measure milk then add eggs and vanilla, stir well with fork then add to flour and beat with mixer until blended. Do not overbeat.

Pour in a prepared 9x13-inch pan and bake at 350° F for 30-35 min. or until tests done. Cool and frost.

I buy sweet and low frosting mix and mix as usual. Then add cool whip (a small tub) to it and beat it in well. Then frost the cake.

Frosting tastes like marshmallow creme.