3 cups sifted flour
1 1/2 cups Splenda granulated
1/4 teaspoon baking soda
1 cup softened butter
6 eggs
8 ounces sour cream
2 teaspoons vanilla extract

Heat oven to 325°F. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Combine dry ingredients. Cut in butter till crumbly. Combine eggs, sour cream and vanilla. Add 1/4 of egg mixture to flour mixture and beat till smooth. Repeat till egg mixture is fully incorporated. Spoon batter into prepared pan. Bake 1 hour 20 minutes till toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes before removing to rack to cool completely.