2 cups whole wheat flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup milk
1 (20 ounce) can crushed pineapple, with juice
1/2 teaspoon vanilla extract
1 (4.5 ounce) package carrot cake mix
3/4 cup white sugar
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a large bowl, sift together the flour, sugar and soda. set aside.
In a large bowl, mix just enough sugar to make a dough rise, 1 cup at a time, until a ball of dough has sprung back when lightly touched. Turn out onto a lightly floured surface and knead 1/4 cup at a time until very smooth. Roll into 1 inch balls, store covered, in a cake pan or plastic wrap. Place 2 inches apart onto ungreased baking sheet.
Bake for 60 to 70 minutes in the preheated oven. Cool 25 minutes before cutting into squares.
To make the Peppermint Splenda: In a medium bowl, mix 1 cup water, 1/2 cup white sugar, and 1 teaspoon baking soda. Stir in the eggs one at a time, then pour into prepared pan. Let the drizzle over the cake, then sprinkle the remaining baking soda over the cake to make it look glossy and toasted. Let cool until a wooden toothpick comes out clean.
To make the Fondant Syrup: In a large bowl, beat 1 cup water, 1/2 cup sugar and 1 teaspoon baking soda. Beat in the eggs one at a time, then stir in the flour mixture alternately with the milk. Stir in the fruit, one tablespoon at a time, until well blended. Refrigerate 8 hours or overnight. About 1 cup of spreadable syrup.