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LOCATION: Recipes >> Special Diets >> Chocolate Cake 06

Print this Recipe    Chocolate Cake 06

CHOCOLATE SPLENDA CAKE (Diabetic)
Yield 12 servings

2 1/4 cups all-purpose flour (550 ml)
1 cup (250 ml) Splenda granular sugar substitute
1/2 cup (125 ml) unsweetened cocoa powder
1 1/2 tsp (7 ml) baking soda
1/2 tsp (2 ml) salt
2 eggs
1 1/2 cups (375 ml) sour milk
1/3 cup (75 ml) vegetable oil
1/2 cup (125 ml) apricot jam, with no added sugar

To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups
(375 ml sweet milk)

Mix flour, Spenda Granular, cocoa, baking soda, and salt in large
mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute
until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake
at 350F (180C) for 20 to 25 minutes.

Cool 5 minutes. Remove from pans and cool. Spread one layer with
jam. Top with second layer. Glaze.


For Glaze:

Combine 1/4 cup (50 ml) cocoa powder, 2 Tbsp Splenda (25 ml) and
4 tsp (20 ml) cornstarch in saucepan. Whisk in 1/2 cup (125 ml)
milk, then 1/4 cup (50 ml) corn syrup and 1 tsp (5 ml) vanilla.
Stir to boiling, over medium heat. Simmer, stirring over low heat
1 minute, or until thick and glossy. Cool 5 minutes.

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